"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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Beef Stew


This recipe for BEEF STEW, by , is from The Jean Pe'a Ohana Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Modified-Maxi Meals for Mini Money by Muriel Miura
Added: Friday, June 26, 2009


2 lbs stewing beef, cut into 1-inch cubes
1/2 cup flour
1/4 c salad oil
2 medium onions wedged
5 c water
2 bay leaves
2 tsp salt
1/4 tsp pepper
2 (8 oz) cans tomato sauce
1 can (10 oz) whole mushrooms (drained;cut in halves if large)
4 small carrots cut into 1 inch pieces
4 small potatoes, peel and cut

Note: for 3 + lbs of meat, used 6 3/4 c water not 7 1/2 c water

Dredge beef in flour; brown lightly on all sides in hot oil. Add onions and brown lightly. Add water and bay leaves; bring to slight boil, add mushrooms, then simmer 1 1/4 hours Add cut carrots and simmer for 15 minutes. Add remaining ingredients; simmer additional 45 minutes or until vegetables are done.




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