"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Stew Recipe

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This recipe for Beef Stew, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Ratka
Added: Sunday, September 2, 2007


3 lbs. lean beef stew cubes
2 Tbs. oil
1 medium onion (diced)
2 Tbs. sweet Hungarian paprika.
Few dashes garlic salt
1 tsp. salt
Few dashes pepper
5 beef bouillion cubes
4 cans of beef broth
2 lbs. carrots (cut in coins)
4 lbs. diced potatoes

Put oil in a big pot on medium heat. Add onion then beef. Stir and cook until meat has browned. Add paprika,salt, pepper and garlic salt. Put in 2 cans beef broth. Stir. Cover. Cook about 1 hr. or so. If meat is a bit tender, add carrot coins and another can of broth. Cook about 45 minutes then add diced potatoes and 1 more can of broth. Cook about 45 more minutes. Check potatoes to see if tender. Crescent rolls go great with this!




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