"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hearty Beef Stew Recipe

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

Contributor:  
Contributor:  
Craig Carroll
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lb. Boneless Stew Meat (cut into 1 1/2 inch cubes)
1/4 c. Flour
2 t. Salt
1/4 t. Pepper
3 T. Oil
2 c. Water
1 8oz. can Tomato Sauce
2 Beef Flavored Bullion Cubes (2 t. instant beef bullion)
2 Medium Onions (quartered)
1 Bay Leaf
6 Carrots (peeled)
4 Medium Potatoes (peeled, cut into pieces)
2 T. Flour
1/4 c. Liquid from Canned Corn
1 Can Whole Kernel Corn

Directions:
Directions:
Coat beef cubes with mixture of 1/4 c. flour, salt and pepper. In a 5 qt. Dutch oven, brown meat in oil. Stir in 2 c. water, tomato sauce, bouillon cubes, onion and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1/12 hours or until meat is tender.

Remove bay leaf. Add carrots and potatoes. Cover and simmer an additional 30-40 minutes, or until vegetables are tender. In a small jar with a tight fitting lid, add 2 T. flour to 1/4 c. of the liquid drained from the canned corn. Shake well and add to stew mixture. Stir in corn. Cook over medium heat until mixture boils and begins to thicken, stirring frequently.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is one of my favorites stew recipes. It was a winter time favorite, especially on the mountain (Arrowbear).

 

 

 

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