Fort Stanwix Beef (Or Veal) Stew
photo by breezermom
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
directions
- Combine beef in dutch oven with water, salt, herbs and cloves.
- Cover and simmer for one hour 15 minutes, skimming occassionaly.
- Add onions, carrots, celery and cook until vegetables are tender.
- Drain and measure stock and make up to or cook down to 2 cups.
- Discard cloves.
- Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.
- Pour over meat and vegetables.
- Sprinkle with parsley.
- Serve with hot noodles or rice.
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Reviews
-
I made this exactly as posted, except for the pearl onions....mine had gone bad, so I used some diced vidalia onions instead. I did cut the recipe down to one serving, but found that I really didn't have enough gravy for my tastes. So I'd increase the amount used to make the gravy, and also increase the water to cook the meat in initially so you have a nice beefy flavor for the gravy. I really wanted to add some small new potatoes to the stew, and forget about the noodles/rice, but wanted to stay true to the recipe the first time. I think this would be great with the potatoes added, and with a bay leave added to the mix. Also maybe a bit of garlic and black pepper would be nice. Loved the clove....first time I've used clove in beef stew, and it really was great. I'll add it to other beef stews that I make.
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">