Army beef stew recipe
Army Beef Stew
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No one likes bland food, and Army privates are no different. This beef stew has a little kick to it, thanks to a coating of cayenne pepper. A great recipe for beginners, try it yourself. Adapted from the 1910 Manual for Army Cooks.
Ready in: 2 hours 50 mins
- 2 tablespoons butter
- 2 tablespoons flour
- 4 1/2 cups beef stock
- 1 cup flour
- 1 tablespoon garlic powder
- 1/2 tablespoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- Vegetable oil, for frying
- 1 cup chopped onion
- 4 cups water
- 2 cups uncooked rice
Prep: 20 mins | Cook: 2 hours 30 mins
1. In a large saucepan over medium heat, melt the butter. Add the flour and whisk, cooking for about 2 minutes, to make a roux. Then add the beef stock, slowly, and cook until thickened slightly.
2. In a large plastic resealable bag, combine flour, garlic powder, cayenne pepper, and salt. Then add the beef cubes, seal, and shake to coat.
3. In a large skillet, heat vegetable oil over medium. Cook floured beef cubes in the hot oil until browned on all sides, about 5 minutes per batch, then transfer cooked beef to the simmering gravy. Briefly cook the onion in hot oil as well, and stir into the gravy with the beef.
4. Cover the saucepan and simmer on very low heat for about 2 hours, until beef is tender. If gravy gets too thick during cooking, add a little more stock.
5. Serve beef and gravy spooned over potatoes or rice.
Reference: Army beef stew recipe
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