"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Beef Stew Recipe

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

Mary Jo Kearney
Added: Tuesday, January 6, 2009


2 tbsp. fat
2 lbs. beef chuck, cut into 1 1/2 inch cubes
1 large onion, sliced
1 clove garlic
4 cups boiling water
1 tbsp. salt
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1-2 bay leaves
Dash allspice or cloves
6 carrots, cut in quarters
1 lb. small white onions
6 medium potatoes, diced
1/2 cup cold water
1/4 cup flour

Itís the browning that gives the stew a rich color and flavor. Heat fat in Dutch oven. Add beef chuck. Brown on all sides. Turn cubes with tongs. This should take about 20 minutes. Add sliced onion, along with garlic (on toothpick so you can retrieve it!), boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice or cloves.

Gentle cooking is what makes the meet tender, so cover and simmer (not boil) 2 hours. (Stir now and then to prevent sticking.) When meat is almost done, add the vegetables. For handsome look, cut each kind of vegetable in same-size pieces. Now simmer the stew for about 30 minutes longer or until everything in the kettle is tender. Discard the bay leaf and garlic clove.

Personal Notes:
Personal Notes:
Serves 6-8. Serve while piping hot. It goes well with creamy coleslaw and thick slices of bread.




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