Beef Stew with Tea Biscuit

Beef Stew with Tea Biscuit

I made this stew and posted it on the Cast Iron Cooking Facebook page.  I know it was a good hearted jab, but they said that my beef stew came out of a can.  This is to prove that it didn't.

The Tea Biscuit will be another video

Ingredients

1 1/2 pounds of steak
2 onions
4 carrots
4 potatoes
2 stalks celery (optional)
1/2 cup of red wine (optional)
1 tablespoon chopped garlic
1 teaspoon black pepper
1 teaspoon rosemary
2 bay leaves
1/2 teaspoon salt
2 tablespoons of Beef Concentrate
1/3 cup flour
3 to 4 cups of cold water

Directions

Heat up your Dutch Oven
Add the steak, spices and butter, cook for about 10 minutes
Add the chopped up onions, garlic, red wine and beef concentrate
Reduce heat, cover and cook for approx 2 hours
Steam your potatoes and carrots for about 20 to 25 minutes
Remove the cover and turn the heat up to 1/2 and add flour.
Constantly stir for 5 minutes so that the flour taste is gone
Add cold water, about 1 cup at a time, stir to incorporate
Once your gravy is the desired consistency, add the carrots and potatoes

Serve with Tea Biscuit

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As always, comments and suggestions are ALWAYS welcome.