"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef- Oven Stew Recipe

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This recipe for Beef- Oven Stew, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Bodell
Added: Wednesday, April 11, 2007


2 lbs. lean beef stewing meat
2 bunches carrots
Few spring parsley (or parsley flakes)
1/2 t. pepper corns (or dash of pepper)
1 1/2 T salt
2 C hot water
1 large can whole tomatoes (chopped through)
1 big onion
3-4 sticks celery, chopped
1 pkg. frozen peas

Put uncooked beef in bottom of a Dutch oven or heavy casserole dish (with a cover). Chop onions over meat. Slice carrots over that. Add parsley, salt, pepper, celery and over all add water and tomatoes. Cover and cook in a 250 oven for 5 1/2 hours. About 20 minutes before stew is done, remove cover and add 1 pkg frozen green peas. When done thicken slightly with 3 T soft margarine or butter mixed with 3 T flour.

You may add some potatoes, if you like, the last hour.




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