"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

Beef- Oven Stew Recipe

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This recipe for Beef- Oven Stew, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Bodell
Added: Wednesday, April 11, 2007


2 lbs. lean beef stewing meat
2 bunches carrots
Few spring parsley (or parsley flakes)
1/2 t. pepper corns (or dash of pepper)
1 1/2 T salt
2 C hot water
1 large can whole tomatoes (chopped through)
1 big onion
3-4 sticks celery, chopped
1 pkg. frozen peas

Put uncooked beef in bottom of a Dutch oven or heavy casserole dish (with a cover). Chop onions over meat. Slice carrots over that. Add parsley, salt, pepper, celery and over all add water and tomatoes. Cover and cook in a 250 oven for 5 1/2 hours. About 20 minutes before stew is done, remove cover and add 1 pkg frozen green peas. When done thicken slightly with 3 T soft margarine or butter mixed with 3 T flour.

You may add some potatoes, if you like, the last hour.




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