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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hearty Beef Stew Recipe

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This recipe for Hearty Beef Stew is from The Wong Family Cookbook Project, 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:  
2-3 pounds of chuck roast
2 stalks of celery
one large baking potato
small can of crushed tomatoes
1/2 pound frozen green beans
1/2 pound of fresh sliced carrots
1/2 sweet yellow onion
handful of chopped cabbage
1 package of McCormick's Stew Seasoning
2 tsp of Worcestershire Sauce
1/2 tsp of hot sauce
1/4 tsp of black pepper
2 cups of water
Directions:
Directions:
Season whole roast with 1 tbsp of Lawry's Season Salt. Hand cut the beef slicing in 1/2 strips through then turn strips onto side and strip again, cut into bite size pieces. Heat cast iron dutch oven add 1/3 cup of Crisco cooking oil, lightly flour pieces before placing in hot oil. Dice half of the onion half (okay 1/4 of a whole onion) into fine pieces to add to beef to brown. Brown beef and onion, then turn heat down to a simmer stirring occasionally with wooden spoon, you will need to scrape the bottom of the dutch oven to un-stick some of the rendered beef and onions. Add 1/2 can of crushed tomatoes, season packet, 2 cups of water and all the cut vegetables. Stir to mix evenly. Place cover back on dutch oven and simmer for another 1 1/2 hours.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
I serve with fresh baked cornbread! (Thank You Martha White)

 

 

 

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