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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beef Stew Recipe

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This recipe for Beef Stew is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUT 1 POUND OF BEEF OR PORK STEW MEAT INTO CUBES (you can choose the size).

PLACE 2 TABLESPOONS OF ALL-PURPOSE FLOUR INTO A PLASTIC BAG. ADD THE MEAT CUBES A FEW AT A TIME AND SHAKE TO COAT THE MEAT.

IN A LARGE SAUCEPAN OR DUTCH OVEN BROWN MEAT, HALF AT A TIME, IN 2 TABLESPOONS HOT COOKING OIL. RETURN MEAT TO SAUCEPAN.
Directions:
Directions:
ADD:
3 and 1/2 c. vegetable juice cocktail
1/2 c. chopped onions
2 tsp. instant beef bouillon granules
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed

BRING TO BOILING; REDUCE HEAT.
COVER; SIMMER 1 TO 1 AND 1/4 HOURS FOR BEEF (30 min. for pork) OR TILL MEAT IS NEARLY TENDER.

ADD:
2 and 1/4 c. cubed, peeled potatoes
2 c. sliced carrots
1 c. sliced celery

COVER; SIMMER 30 MIN. MORE. SKIM FAT.
Number Of Servings:
Number Of Servings:
Makes 4 main-dish servings.

 

 

 

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