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Bill's Beef Stew Recipe

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This recipe for Bill's Beef Stew is from Four Generations of Johnson Women, 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 lbs. stew beef, cubed
2 T oil

2 medium onions, chopped
6 cups water
1 1/2 cups burgundy wine
4 beef bouillon cubes
1 clove garlic, minced
1/4 cup fresh chopped parsley
1-2 bay leaf
dash of thyme
1 1/2 T salt
1/4 tsp pepper

6 medium potatoes - cut into large pieces
6 medium carrots - cut into large pieces
10 small white onions - peeled
3 stalks celery- cut into large pieces
2 medium green peppers - chunked
2 medium tomatoes - chunked
Directions:
Directions:
In a large stock pot, heat oil.
Add beef and chopped onion and sauté for 10 minutes until beef is browned and onion is translucent.

Add water, wine, bouillon, garlic, parsley, bay leaf, thyme, salt and pepper. Bring to a boil, reduce heat and simmer on low for 1 1/2 hours.

Add all vegetables and cook until veggies are tender (30 - 45 minutes).

Serve with bread and tossed salad.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes plus cooking time
Personal Notes:
Personal Notes:
This is my dad's (William Atwell) family-famous stew recipe. He placed an advertisement for it in the classified section of Popular Mechanics Magazine in the late 1960s hoping to make his fortune selling the recipe for $1. He received one inquiry. His fortune was realized, however, in how much his family loves this stew. Well worth the time to make it on a cold winter day.

 

 

 

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