"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Stew Recipe

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

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Friday, December 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 pounds of beef stew meet (I use the cut up chuck roast
from Grocery Store)
8 carrots (I use a bag of the miniature whole carrots)
1 cup celery strips
1- 2# can diced tomatoes in juice
1 serving size can of V-8 (about 12oz.)
1 envelope Lipton onion soup mix
1 cup sherry
3 tablespoons tapioca
1 tablespoon salt
1 tablespoon sugar
2 slices of cubed bread (I use croutons)
1 jar white onions, drained
3 -5 potatoes, cubed (I use red potatoes and add more)
1 tsp. Pepper
1 tsp. Rosemary
1 tsp. Thyme
1 tsp. Marjoram
1 pkg. Frozen peas

Directions:
Directions:
Combine all but peas and place in a covered roaster
and bake 6 hours at 250. I also make this in
the crockpot cooking for about 8 hours on low. Add peas last 20
minutes before serving.

Source: Holly Weber

 

 

 

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