Brown Stew v 1.0

1 3/4 lbs stew beef
a few dashes pepper
1 medium onion, chopped
1 medium carrot, sliced
2 stalks celery, chopped
1 crushed bay leaf
1 tbsp salt or salt substitute
2 large russet potatoes
5 tbsp canola oil
8 tbsp white flour
10 C water
1 cube beef bouillon

a) In stock pot heat 2 tbsp canola oil. Brown beef in stock pot. Season with black pepper as desired.

b) Reduce heat to medium. Sprinkle 4 tbsp flour over beef. Stir to coat.

c) Remove beef from stock pot.

d) Add 3 tbsp canola oil to stock pot. Sauté onion, carrot, celery and bay leaf. Add salt.

e) When onions are turning transparent, add 4 tbsp flour over vegetables. Stir to coat.

f) Add beef back to pot. Stir to mix.

g) Turn heat to high.

h) Add water and potatoes.

i) Bring to rolling boil. Stir frequently.

j) Reduce heat to low. Cover. Let boil for 30 minutes. Stir regularly to mix roux that has stuck to the bottom during the sauté process into the rest of the stew.

k) Uncover. Raise heat to medium. Add bouillon. Let boil for 30 minutes. Stir regularly.

l) Turn off heat. Let sit for 1 hour before serving.

Civilian SOS v 1.0

SOS v 1.0
Originally uploaded by Phoebe Swyft.

Serves 1

6 oz ground beef
1 C nonfat milk
1 Tbsp flour
Dash salt
A few dashes black pepper
2 pieces wheat toast

a) Crumble ground beef into a pan over medium heat. Sauté until browned.
b)Add flour
c) Stir until flour coats beef
d) Add milk, salt and pepper
e) Stir over medium heat till thick and bubbly
f) Turn off heat
g) Cut each piece of toast into quarters
h) Pour beef over toast