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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beef Stew Recipe

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This recipe for Beef Stew is from The Lockhart Family Cookbook, 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:  
3 1/2 lbs. stew meat, cut into 1 1/2" cubes
flour
5 tbsp. oil
2 large onions, chopped
1 rib celery, with leaves, chopped
2 cloves garlic, crushed or thinly sliced
1 1/2 c. beef broth
1 c. tomato sauce
1 tsp. worcestershire sauce
1 tbsp. parsley
1 tsp. thyme
1/2 tsp. savory
3 bay leaves
2 tsp. salt
pepper
Vegetables: potatoes (5-cut into small pieces); carrots (2-cut into thick Slices); onions (2-3 small ones, diced), frozen peas
1 tbsp. molasses
1 dill pickle (chopped) or 1 tbsp. relish
1 bag of wide egg noodles
Directions:
Directions:
Roll the meat cubes in flour and brown them with the onions in oil. Use deep stew pot. Brown meat thoroughly. Then add garlic, broth, celery, tomato sauce, worcestershire, parsley, thyme, savory, bay leaves, salt and pepper, Bring to quick boil.

Cover, turn down the heat and simmer for 1 hour. Stir occasionally.

Add vegetables (all except for the peas), molasses and chopped pickle. Cover again, and continue to simmer for another 1 to 1-1/2 hours.

Add frozen peas just before serving so as not to overcook. Prepare noodles separately and serve with the stew.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Approx. 3 hours

 

 

 

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