"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Stew Recipe

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

Contributor:  
Contributor:  
Pat Gross
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Small bag of peeled carrots , 2 lbs beef chuck, cut into bite sized pieces, stalk of celery, 2 cans beef stock, 2 cans water, 8 potatoes- quartered, 1 onion, 2 tbsp wondra flour, gravy aid.

Directions:
Directions:
Brown meat cubes in oil or Crisco, then brown onion (cut up or not). Add beef broth, and two cups water and simmer for 2 hrs with lid on. Add potatoes, carrots, tbsp gravy aid, salt and pepper and simmer for 1 hour more. Thicken to taste with wondra.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Chuck gets more tender when cooked for long periods. Great for a snowy, nasty day. Serve with Pillsbury buttermilk biscuits.

 

 

 

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