This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Luby's Beef Stew
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- #73701
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 1/2 pounds lean beef chuck, cut into 3/4" cubes
1/3 cup flour
1/4 cup chopped onions
1 tablespoon salt, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
2 tablespoons vegetable oil
7 cups beef broth
4 cups carrots, peeled, cut into 1" pieces
16 small new potatoes, peeled
12 small boiling onions, peeled
3/4 cup flour
1/2 cup water
1 tablespoon browning sauce
directions
In large bowl, sprinkle meat with flour and toss to coat evenly. Add onions, salt and pepper and toss to coat evenly.
Heat oil in large saucepan or Dutch oven over medium-low heat. Add meat and cook, stirring 2-3 times, 15 minutes or until beef begins to brown. Add broth and bring to a boil. Reduce heat, cover and simmer 20 minutes.
Add carrots and continue simmering 5 minutes. Add potatoes and continue simmering 10 minutes. Add onions and continue simmering 10 minutes.
In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth. Gradually add to stew, stirring constantly. Continue cooking, uncovered 5 minutes or until meat is tender. Stir in browning sauce.
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nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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October 9, 2011