"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Beef Stew Recipe

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

Contributor:  
Contributor:  
Nikki Fleming
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large roast (cut into cubes)
1 cup flour
1/2 cup olive oil
1 onion (yellow)
4 carrots (sliced)
5 stalks of celery (sliced)
5 red potatoes (quartered)
3 cloves garlic (minced)
2 large cans beef broth
1 large can stewed tomatoes
Cayenne pepper (to taste)
onion powder
garlic powder
salt
pepper

Directions:
Directions:
Preheat large pot with olive oil and garlic over medium-high heat. Dip beef pieces in flour until covered. Brown meat in heated olive oil until browned. Leaving juices in pot add broth, vegetables, tomatoes and spices (I didn't give measurements because I think it's all about what you like).Heat on medium heat until it begins to simmer. When it begins to simmer add a little flour at a time until broth become "cloudy". Allow to simmer again, stirring occasionally. Once it simmers, turn heat to low and allow it to cook for approximately 3-4 hours. Best to start in later morning to allow to cook all day.

Number Of Servings:
Number Of Servings:
2 plus a week of leftovers
Preparation Time:
Preparation Time:
All Day
Personal Notes:
Personal Notes:
I learned this one by watching my mom when I was growing up.

 

 

 

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