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Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Abney
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
1 cup fresh green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste

Directions:
Directions:
1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.

2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.

3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.

4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour.

Number Of Servings:
Number Of Servings:
Makes 6 to 8 servings.

 

 

 

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