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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:  
Country French Cooking via Cheryl Meibos
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs lean boneless beef chuck, cut into 2-inch chunks
crushed garlic
onions
5 medium carrots cut into pieces
1-2 cans beef broth (1 after browning and 1 before vegetables)
2.5 tbsp. cornstarch or flour
2.5 tbsp. water
frozen peas (1 cup)

Directions:
Directions:
In a Dutch oven on stovetop, warm up a little vegetable oil (~1 tbsp) and then put the meat in to brown. Meat should sizzle (hot!). Put a whole crushed garlic and onion in after peeling it and cutting it. Put in 1 can beef broth and bring to a simmer. Put the lid on and cook in the oven* (or on the stovetop) at 300 F for 2.5-3 hours. Then add more broth/water and the vegetables (potatoes and carrots) on the stovetop for about 20 minutes or until the vegetables are tender. Then thicken with flour or corn starch.

*Only put in oven if you are using Dutch Oven. If on a stovetop w/o Dutch oven, cook on low for 2.5 hours.

Personal Notes:
Personal Notes:
Editor's note: We like to put the frozen peas on to cool it down before eating. Weird, I know.

 

 

 

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