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Ruth Cook's Family Stew Recipe

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This recipe for Ruth Cook's Family Stew is from Favorite Recipes of the Cook Family, 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:  
3-4 Tbsp. vegetable oil
1 lb. beef stew meat
1 c. chopped onions
2 Tbsp. chopped parsley
1 clove garlic
1 8-oz. can tomato sauce
2 beef bouillon cubes (or one large Knorr cube)
1 ½ tsp. salt
¼ tsp. pepper
1/8 tsp. dried thyme leaves
1 bay leaf
2 c. water
3-5 fresh potatoes, pared and cubed
4-5 fresh carrots, pared and sliced
1 can mushrooms (or 1 c. fresh if desired)
1 10-oz. package frozen peas
Directions:
Directions:
In hot oil, brown beef on all sides. Remove and set aside. Add chopped onions and sauté until tender. Drain excess oil, if any. Return meat to pan; add parsley, garlic, tomato sauce, bouillon, salt, pepper, thyme, bay leaf, and water. Bring to a boil; reduce heat and let simmer, covered, about 1 ½ hours.

Add potatoes and carrots first and let simmer in stew about half an hour; then add peas and mushrooms the last half hour. Serve hot with rice and cornbread. Serves 8-10.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hrs.
Personal Notes:
Personal Notes:
This can be doubled easily. Serve with cornbread and rice, if desired.

 

 

 

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