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Beef Stew Recipe

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

Contributor:  
Contributor:  
Rebecca Pace

Category:
Category:

Ingredients:  
Ingredients:  
2 Large Beef Shoulder/Knuckle Bones
2-3 Pounds Stew Meat cut in small cubes
1/2 pound green beans (fresh or frozen)
1/2 pound corn (fresh or frozen)
2 Cans Regular Rotel Tomatoes, including liquid
2 Large cans diced Tomatoes, including liquid
1 Small Zucchini
1 Small Yellow Squash
1/4 - 1/2 Head of green Cabbage
1 Onion- chopped
1 Turnip - chopped
4-5 large potatoes cut in larger cubes
1 pound bag of baby carrots
Beef Bouillon cubes to taste

Directions:
Directions:
Boil Beef bones and stew mean in about 2-4 Cups Water with all of the tomatoes for about 2 hours. Then gradually add the bouillon to taste. Gradually add the vegetables with the carrots first as they take longest to cook. Finally add the potatoes. For a thicker broth, add a little bit instant potatoes as a light thickening. This all take about 3-4 hours or crock pot from early in the morning all day.

Personal Notes:
Personal Notes:
Nothing better than hot breat with Stew. Either make a batch of bread or rolls or thaw 2-4 loaves of Rhoades wheat or white bread overnight in the refrigerator and bake them while the soup cooks. Also thawed Rodes break makes wonderful scones. Just pinch off dough about the size of small ball, roll until thin, and cook in hot grease. Fryk one side until slightly brown, then turn over and fry other side. Serve with butter and honey.

 

 

 

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