"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef Stew Recipe

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This recipe for Beef Stew, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Wilkins
Added: Thursday, January 1, 2009


3-lbs. stew meat or chuck roast cubed
6 T. oil
1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
2 c. water
3 T. instant beef granules
1-8oz. can tomato sauce
1/4 tsp. garlic powder
1 T. black pepper(or to taste)
pinch thyme
1 T. salt
6 small potatoes peeled and cubed
6 carrots peeled and cut into chunks
6 small white onions peeled (pearl onions..frozen is fine)
2 T. flour
2 T. water

Brown beef in oil. Remove from pan and saute chopped celery, bell pepper and onion until tender.
Return beef to pan and add water, beef granules, tomato sauce, and seasonings. Simmer until meat is tender ..at least one hour. Add vegetables and cook only until they are tender. Mix water and flour into paste and stir into stew to thicken. If your stew is thick enough...skip this thickening step entirely.

Personal Notes:
Personal Notes:
A personal favorite of Mama's. Over the years to present I often hear her say, "I'm craving stew and I bought the stuff to make myself some".




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