1 pound of beef stew meat
1 small sweet potato
1/2 cup of carrots, diced
1/2 cup of green beans, diced
1/2 cup of flour
1/2 cup of water or organic vegetable oil, plus 1 tablespoon of vegetable oil for frying
Cook the sweet potato in a microwave for 5 to 8 minutes until firm but tender.
Slice the stew pieces into smaller chunks, about the size of a nickel.
Cook the stew pieces in a tablespoon of vegetable oil over
medium heat for 10-15 minutes or until well-done.
Remove the beef chunks from the pan, reserving the drippings.
Dice the sweet potato.
Heat the drippings over medium-low heat. Slowly add flour and
water into the dripping while whisking to create a thick gravy.
Add the meat, sweet potato, carrots, and green beans into the gravy
and stir to coat.
Cook until the carrots are tender – about 10 minutes.
Store remaining stew in the fridge for up to five days.
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