"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MichellePede
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C Italian dressing
2 lbs. stew beef
1 med onion, chopped
3 C carrots, sliced
3 medium potatoes, peeled & chunked (about 1 1/2 pounds)
1 14.5 oz can stewed tomatoes, undrained
1 14.5 oz can beef broth

Directions:
Directions:
1. Place dressing and beef in large ziplock baggie. Refrigerate for 30 minutes to marinate.

2. Cook onions in a stock pot on med-hi heat for about 10 minutes (with a little oil, if needed). Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes with their liquid and the broth to the pot.

3. Bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer 1 hour & 15 minutes. Uncover and continue to simmer about 15 minutes to thicken, stirring occasionally.


 

 

 

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