"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef Stew Recipe

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This recipe for Beef Stew, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Rice
Added: Saturday, September 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 lb. bottom round or rump roast, all fat removed and cubed
2 c. all-purpose flour
1 tsp. garlic powder
salt and pepper
canola oil to saute
1 large onion
1 tsp. each rosemary, sage, thyme and garlic
4 beef boullion cubes
1 tsp. Kitchen Bouquet
8 medium potatoes, cubed
4 large carrots, sliced

Directions:
Directions:
Mix flour, garlic powder, salt and pepper in a bowl. Add cubed beef in batches to coat . Saute floured cubes in canola oil in heavy skillet until browned on all sides and drop into 8-12 qt. heavy pan. Continue to saute until all beef is cooked. Reserve remaining flour mix. Scrape skillet bits and all cubes into pan, cover with water. Add halved onion, sage, rosemary, thyme, bay leaves, boullion and garlic. Cook, covered, over low heat for approximately 1 hour, stirring occasionally. Add cubed potatoes and carrots and cook, covered for another half hour.

Roux:
In small bowl, whisk one half cup of reserved flour mixture and enough water together to create syrupy fluid. Bring up the stew broth to a hard boil and drizzle roux into broth stirring continuously until gone. Add Kitchen Bouquet. Simmer stew, uncovered, until thick.

Personal Notes:
Personal Notes:
From Colleen's mom.

 

 

 

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