"The belly rules the mind."--Spanish Proverb

Big & Beefy Beef Stew Recipe

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

Tim Rice
Added: Wednesday, September 14, 2005


¼ cup unsifted all purpose flour
2 ½ teaspoon salt
1 can light beer (optional for some family members)
2 pound beef chuck; cut into 1 inch cubes
½ teaspoon pepper
½ cup salad oil
2 pounds onions – sliced
1 clove garlic – peeled and diced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Bottels steak sauce
2 bay leaves
½ teaspoon dried thyme leaves
1 package (10oz) frozen peas
2 tablespoons chopped parsley
2 pounds potatoes – paired and quartered

Combine flour, salt and pepper – use to coat chuck well.
In large stock pot (doesn’t have to be a Dutch oven) heat ¼ cup oil.
Sauté onion and garlic until tender, remove and set aside.
Heat remaining oil in pot – add chuck and brown well on all sides.
Add onion and garlic along with beer, soy sauce, Worcestershire sauce, steak sauce, bay leaves and thyme and mix well.
Bring mixture to boil. Reduce heat and simmer – covered - 1 ½ hours.
Add potatoes; simmer – covered – 20 minutes or until tender.
Add peas; simmer – covered 8 minutes or until tender.
Ready to serve!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is a great stew to enjoy during a New England winter snowstorm!




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