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Mom's Beef Stew Recipe

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

Contributor:  
Contributor:  
Diane McElmury
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 pound beef roast, cut into 1 inch pieces
10 medium potatoes, peeled and cubed
1 large bag mini carrots
1 large onion, chopped
1 bag celery, sliced
1 rutabega, cubed
1 large can tomatoes, undrained
2 teaspoons salt
1 teaspoon pepper
2 garlic cloves, minced
1 bay leaf
cornstarch
Kitchen Bouquet

Directions:
Directions:
Put olive oil in large frying pan and saute meat. Then transfer to a large roasting pan and add all the rest of the ingredients. Add water so all vegetables are covered. Add a cover and simmer in a 350 oven for approximately 4-5 hours. Stir occasionally, adjust seasonings to taste, add liquid if necessary. If the stew is too thin, add cornstarch mixed with 1/2 cup cold water to thicken. Add the Kitchen Bouquet for color.

Personal Notes:
Personal Notes:
This 5 hour beef stew is wonderful, served with breadsticks and salad.

 

 

 

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