Old Time Beef Stew

"Better Homes and Garden New Cookbook 1979 edition"
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
1hr 15mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
  • Slice onion very thin and pull apart rings.
  • Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
  • Remove bay leaf.
  • Peel and quarter carrots.
  • Peel and slice potatoes into 2 inch pieces.
  • Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
  • Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
  • Slowly blend 1/3 cup cold water into 3 tablespoons flour.
  • In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
  • Add frozen peas, stir and cook three minutes longer.

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Reviews

  1. Very nice stew that we enjoyed. I skipped the sugar, lowered at amount of salt and omitted the pearl onions. The one onion was plenty for DH. I would have liked adding celery but the peas were an interesting and tasty addition of something green which I always like in a stew. This makes a lot, I made 4 servings and got enough for 6! I need to say that the aroma is a delight. When DH came in it was near the end of cooking time and he started sniffing and making "mmmmm" sounds. Made for PAC. Spring '10.
     
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