Nov 20, 2008

Old Fashioned Beef Stew

I love, love, love beef stew. It reminds me of growing up in cold Michigan and of my dad! He made the best beef stew. This is a good recipe, but for me, it doesn't compare to his!


This comes from the Better Homes & Garden's cookbook - yes, the red checkered one. It's a classic!

I did make a couple of changes, and they are in red.


Old Fashioned Beef Stew
Better Homes & Gardens cookbook

Ingredients
2 tablespoons all-purpose flour
12 ounces beef stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
3 cups vegetable juice
1 cup water
1 medium onion, cut into thin wedges
2 stalks celery, chopped
1 tablespoon Worcestershire sauce
1-1/2 teaspoons instant beef bouillon granules
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
3 cups cubed potato (about 3 medium)
1-1/2 cups frozen cut green beans (Omitted.)
1 cup frozen whole kernel corn
1 cup sliced carrot (2 medium)
1 cup frozen peas - Which I didn't have and really missed!

**At the end, I thickened it with a little cornstarch and cooking liquid. We just like our stew pretty thick.**

Directions
1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
2. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. Makes 5 servings (about 7 cups)
4. Slow-cooker directions: Prepare and brown meat as above. In a 3 1/2- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

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