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"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 is from Our Kitchen Memories, 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 lb. chuck, cut in 1" cubes
1/4 C. flour
1 t. salt
1 t. celery salt
1/2 t. pepper
1 clove garlic, crushed
2 t. minced onion
1 bay leaf
1/4 C. sherry
1 can (8 oz.) tomato sauce
2 T. butter
2 t. sugar
10 small white onions
6 medium carrots
1 lb. new potatoes
1 pkg. (10 oz.) thawed peas
1 can (3 oz.) mushrooms
2 T. chopped parsley
Directions:
Directions:
1. Coat chuck in flour.
2. Brown meat well in oil in 4 qt. Dutch oven.
3. Stir in salts, pepper, garlic, onion, bay, sherry, tomato sauce and 1 C. water.
4. Bring to boil, reduce heat and simmer, covered, 1 1/2 hours or until meat is tender. Remove bay.
5. In skillet, melt butter with sugar; glaze onions and carrots.
6. Preheat oven to 350 degrees. Stir glazed vegetables and potatoes into beef, bake, covered, 30 minutes.
7. Add peas and mushrooms, bake 20 minutes or until potatoes are tender.

Serve sprinkled with parsley.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I don't remember where this recipe came from, but, oh, my goodness! This was one of our cold weather comfort foods, and Heather and Mylea both called it the best beef stew ever. Add home-made bread, biscuits or cornbread and you have a dinner fit for a king!

 

 

 

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