"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 Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Turner
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 pounds round steak or rump roast, cut into 1 inch chunks
1 large can chopped or stewed tomatoes
beef broth [I use Better than Boullion paste available in soup aisle]
2 TBSP flour
1 TBSP salt
1/2 TBSP pepper
1 TBSP Worchestershire sauce
parsley, oregano, or Italian dried herbs
2 pounds potatoes, peeled, cut into small pieces
1 C Baby carrots
1 pkg onion soup mix
1/2 red wine

Directions:
Directions:
Brown meat in heavy dutch oven coated with oil. Add flour once meat is seared and cook for 1-2 minutes more. Add salt, pepper, Worchestershire sauce, herbs, and soup mix and cook 2 minutes more.

Add potatoes, carrots and any other vegetable you like and cook 2 minutes. Add canned tomatoes, wine, beef broth [enough to make 4 cups] and water or more broth to just cover meat mixture. Cover pan, and simmer for 1 hour or until meat is tender. Remove lid, and simmer for 15 minutes more to reduce if broth too thin. Or, thicken slgihtly with flour and water mix.

Personal Notes:
Personal Notes:
My kids don't like onion pieces in stew, so I use the onion soup mix. You could brown onion slices with the meat if you don't have to hide the onions from them!

 

 

 

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