"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Schlais
Added: Tuesday, November 4, 2008


2 lbs Chuck Roast
1 lg Onion
4 stalks Celery
1/2 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
2 T Worcestershire Sauce
4 C Beef Broth
26 oz Dice Tomatoes
Baby Carrots

Cut roast into 2 inch chunks. Roll beef in flour and brown in the oil in the bottom of a stew pot. Cut the onion and celery into large chunks and add to beef. Add salt, pepper, garlic, Worcestershire sauce, broth and tomatoes. Simmer for 30 minutes with lid on until beef begins to get tender. Cut carrots and potatoes into chunks. Place into stew and simmer for 30 minutes with lid on. Mix the bisquick mix to the dumpling directions. Drop dumplings on the top of the stew and cook with lid off for 10 minutes.

Personal Notes:
Personal Notes:
Noodles can also be added at the end if extra guests arrive for dinner.




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