Beef Stew

0
49

Debbie Flinner of Canton, Oh

Ingredients:

  • 1 lb. beef boneless chuck, tip or round, cut into 1″ cubes*
  • 1 Tbsp. shortening
  • 3 cups hot water
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 large potato, cut into 1″ pieces
  • 1 med. turnip, cut into 1″ pieces
  • 2 carrots, cut into 1″ pieces
  • 1 medium green pepper, cut into 1″ pieces
  • 1 celery stalk, cut into 1″ pieces
  • 1 small onion, chopped
  • 1/2 tsp. bottled brown Bouquet sauce
  • 1-1/2 tsp. salt
  • 1 beef bouillon cube
  • 1 bay leaf
  • 1/2 cup cold water
  • 2 Tbsp. flour

Directions:

  1. Cook and stir beef in shortening in a Dutch oven until beef is brown; about 15 minutes.
  2. Add 3 cups hot water, 1/2 tsp. salt and pepper and heat until boiling, reduce heat, cover and simmer until beef is almost tender, 2 to 2-1/2 hours.
  3. Stir in cut up vegetables, Bouquet sauce, 1-1/2 tsp. salt, bouillon cube and bay leaf.
  4. Cover and simmer until vegetables are tender, about 30 minutes.
  5. Shake the cold water and flour in a tightly covered container; stir gradually into stew.
  6. Heat to boiling, stirring constantly.
  7. Boil and stir 1 minute, reduce heat until ready to serve.
  8. Serves 5-6.

STAY INFORMED. SIGN UP!

Up-to-date agriculture news in your inbox!

<
SHARE
Previous articleMeatball Stew
Next articleHoagie Pizza

NO COMMENTS

LEAVE A REPLY

Receive emails as this discussion progresses.