"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Old Fashioned Beef Stew Recipe

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This recipe for Old Fashioned Beef Stew, by , is from Best Dishes From our Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Warren
Added: Saturday, June 16, 2007


4 T. vegetable oil
1/2 c. all purpose flour
1 T. garlic powder
2 tsp. salt
1 tsp. black pepper
2 lbs. beef chuck, cubed
1 lg. onion, peeled and diced
6 lg. potatoes, peeled and cubed
6 carrots, sliced
3 stalks celery, sliced
3-10.5 cans beef broth
3 T. all purpose flour
1 T. cold water
1/4 tsp. thyme
1/4 tsp. sage
1/4 tsp. rosemary
2 bay leaves
1 can crushed tomatoes
2 T. worchestire sauce

In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated. Brown the meat in the hot oil, about 1 minute per side. Remove the browned meat and continue to fry until all the meat is browned. Lower heat to medium and add onions. Brown onions on broth sides lightly and remove from pot and set aside. Drain excess fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned meat, tomatoes, thyme,sage, rosemary, bay leaves, worchestire sauce, and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours stirring occasionally. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well then slowly stir mixture into stew.

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Number Of Servings:
Preparation Time:
Preparation Time:
3 hours




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