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Bright Beef Stew Recipe

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

Mom Richardson


1/4 cup plain flour
2 teaspoons salt
1/4 teaspoon pepper
2 lb lean beef, cubed
1 can (1 lb) tomatoes
1 - 8 oz can tomato sauce
1 cup hot water
1/4 teaspoon thyme
1/4 teaspoon minced garlic
1/2 bay leaf
1 cup celery, chopped
6 medium potatoes, diced
6 medium carrots, sliced
6 small onions, quartered
1 package mixed vegetables

Wash and wipe dry beef. Coat meat in flour mixture. Heat 2 Tablespoons oil in heavy skillet, add meat and cook until browned on all sides. Add: tomatoes, tomato sauce, hot water, thyme, garlic and bay leaf. Mix well. Cover and simmer for 1 hour or until meat is almost tender. Add celery, potatoes, carrots, onions and mixed vegetables. Simmer covered for 20 minutes or until meat and vegetables are tender.




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