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Beef Stew Recipe

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

Contributor:  
Contributor:  
Dione Zale
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
beef, potatoes, cut up vegetables of your choice, but always include carrots and onion. Sometimes I add lima beans and corn kernals, or just a large bag of frozen mixed vegetables along with potatoes.

Directions:
Directions:
This is another process suggestion, rather than exact amounts.

Select good beef, cut the fat and tough tissue away, then cut it into about 1/2"-3/4" size pieces. It is important to dredge each piece of beef in flour, then fry it in a little oil until it is browned in the pan which will hold the stew. This not only adds flavor but begins the thickening process you will want for stew.

There is a product in a small, glass bottle that all grocery stores sell called "Kitchen Bouquet". I use it (adding it here) for flavor and to add the dark brown color to the stew. Use it sparingly until you know how much you want to use of it....you can always add more if you like the flavor.

When the meat is browned, add water to the pan about half of the pan full - scrape the browned bits loose from the bottom of the pan and let the meat cook until it is tender. Add salt to taste.

Have the other vegetables ready to add to the pot when the meat is cooked. Check the flavor and add salt and pepper to your taste.

Personal Notes:
Personal Notes:
This is good as is, or with drop biscuits put on top the last half hour or so of cooking. Bisquick has a recipe for easy and tasty drop biscuits on the side of the package, if you like them.

 

 

 

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