"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beef Stew Recipe

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

Lee Lockhart


3 1/2 lbs. stew meat, cut into 1 1/2" cubes
5 tbsp. oil
2 large onions, chopped
1 rib celery, with leaves, chopped
2 cloves garlic, crushed or thinly sliced
1 1/2 c. beef broth
1 c. tomato sauce
1 tsp. worcestershire sauce
1 tbsp. parsley
1 tsp. thyme
1/2 tsp. savory
3 bay leaves
2 tsp. salt
Vegetables: potatoes (5-cut into small pieces); carrots (2-cut into thick Slices); onions (2-3 small ones, diced), frozen peas
1 tbsp. molasses
1 dill pickle (chopped) or 1 tbsp. relish
1 bag of wide egg noodles

Roll the meat cubes in flour and brown them with the onions in oil. Use deep stew pot. Brown meat thoroughly. Then add garlic, broth, celery, tomato sauce, worcestershire, parsley, thyme, savory, bay leaves, salt and pepper, Bring to quick boil.

Cover, turn down the heat and simmer for 1 hour. Stir occasionally.

Add vegetables (all except for the peas), molasses and chopped pickle. Cover again, and continue to simmer for another 1 to 1-1/2 hours.

Add frozen peas just before serving so as not to overcook. Prepare noodles separately and serve with the stew.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Approx. 3 hours




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