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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Farm Journal's Savory Beef Stew Recipe

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This recipe for Farm Journal's Savory Beef Stew is from Limback Legacy, 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:
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Ingredients:  
Ingredients:  
2 lbs. stewing meat, cut in 1-inch cubes
1/4 c. cooking oil
1 1/2 c. chopped onion
1 (1-lb.) can tomatoes, cut up
3 T. quick-cooking tapioca
1 (10.5-oz) can condensed beef broth
1 clove garlic, minced
1 T. parsley flakes
2 1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
6 medium carrots, pared and cut in strips
3 medium potatoes, pared and quartered
1/2 c. celery, diced
Directions:
Directions:
Brown beef cubes on all sides in hot oil in large skillet. Add onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf. Bring mixture to a boil. Turn into 3-qt. casserole. Cover.
Bake in 350° oven for 90 minutes or until meat is tender. Add carrots, potatoes and celery. Continue baking, covered, for 1 hour or until vegetables are tender. Makes 6-8 servings

 

 

 

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