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

Beef and Vegetable Stew Recipe

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This recipe for Beef and Vegetable Stew, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brittny Smith


1-2 lbs. stew meat
1 or 2 tablespoons extra virgin olive oil
2 medium onions, chopped in 1 in. cubes
6-8 red potatoes cut in 1 in. cubes
3-4 carrots cut diagonally
2-3 stalks celery, cut into medium dice
4 large garlic cloves, minced
1 or 2 bay leaves
few sprigs fresh thyme and parsley, chopped
cracked black pepper, to taste
2-3 tablespoons flour
1/4 teaspoon each onion and garlic powder
3 cans of beef stock or broth

Pre-heat oven to 300 degrees and place rack at top and bottom levels.

1. Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour.
2. In a large Dutch oven, sauté beef for five minutes in olive oil (add a tablespoon of butter for better browning if you like), then add the onions and continue to cook over medium high heat until the cubes lose color, add the garlic during the last few minutes of browning, not allowing them to burn. Do not overcook meat at this stage. Cook just until it loses color.
3. If using wine, add the wine to deglaze the bottom of the pot, otherwise add beef broth to the pot so that it barely covers the beef cubes. Scrape bottom of pot and add seasonings and celery.
4. Reduce heat until stew is barely simmering, but just steaming hot. Do not boil. Add potatoes and carrots and any other veggies you want like corn or green beans and completely cover with beef broth.
5. Cover with lid and place in oven.
6. Cook for 2 hours until potatoes and carrots are tender.
7. Season with onion and garlic powder to taste.

Personal Notes:
Personal Notes:
My husband loves this stew and insisted that I submit it. =)




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