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Beef Stew Recipe

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

Contributor:  
Contributor:  
Amber Kokas
Added: Friday, August 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Pack of Stew meat, 1 Can Rotel, 1 Can Tomatoe Sauce(small can), 2 to 3 Carrots-Chopped and Peeled(Can use more if you choose), 2 to 3 Red Potatoes Chopped (more they are the small potatoes), 1 1/2 to 2 1/2 Heaping T. Richard's Roux, 2 cups of Rice cooked, Vegetable Oil.

Directions:
Directions:
IN A STOCK POT: Pour Oil in pot til it covers the bottom. Defrost meat (if frozen) and cut fat off (if needed) and cut really big pieces into smaller ones. Season meat and cook til Brown. Pour 1 Can if Rotel with juice and mix. Pour 1 can Tomatoes Sauce, mix. Add water to cover meat about 1/2 inch to an inch over meat. Stir in the Roux. Start off with a heaping tbsp. then go from there if you need more. This to thicken your stew.
Bring to a rolling boil to let it break up the roux ( It has to boil or the Roux will stay in Chunks) Add Carrots, turn down heat -Low to Medium, and let it simmer for about an hour. The longer it cooks the better the flavor. DO NOT ADD Potatoes until about 30 minutes before serving. While the stew is cooking, you want to start your rice so that it is done when the stew is done. You want the meat to be tender, the carrots to be tender, and the potatoes to be tender but not too mushy, and the stew to be thick enough and not too watery. Serve over rice.

Number Of Servings:
Number Of Servings:
A LOT!!!
Preparation Time:
Preparation Time:
About 2 to 2 1/2 hours
Personal Notes:
Personal Notes:
If you have left overs(which you will!) keep it refridgerated and reheat and let it simmer over a Medium flame.

From the Kitchen of Shirley Harst

 

 

 

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