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Zesty Beef Stew Recipe

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This recipe for Zesty Beef Stew, by , is from Oseth & Anderson Family Favorites, 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!

Aunt June


2 lbs lean beef (top round or bottom are very good or select grade of sirloin, very lean), cut into 1-1/2" cubes
Chuck roast will cause too much fat when cooking, do not use well marbled beef.
2 T cooking oil, or olive oil
2 t salt
1/2 t pepper
1 t celery salt
2 t worcestershire sauce
1 t sweet basil leaves
2 T parsley flakes
1 C red wine (not sweeter than Merlot)
4 C beef broth or stock
3 large ribs celery, cut into 1/2 inch pieces
2 medium sized onions, quartered and cut into 1 inch pieces
3 medium to large carrots, cut into 1/4 to 1/2 inch slices
5 rd potatoes, about 3 inch in diameter peeled, and cut into 1/2 to 1 inch cubes
1 28oz. can diced tomatoes

Heat cooking oil in large skillet over medium high heat. Add one half pound of beef cubes at a time, and lightly brown. (Don't add too much at one time or the beef will not brown properly.) When finished browning, put into a large stew pot, and be sure to add the drippings from the skillet for added flavor. Add all ingredients above down to celery. cover pot and when mixture starts to bubble, reduce heat to keep a low bubble or simmer for one hour. Then add the rest of the ingredients, cover and maintain a low bubble or simmer for up to 2 hours, until the beef is tender and vegetables are done. You can add salt to taste in the last stages of cooking.

***This recipe won 3rd place and $300 in the 1982 Oklahoma Beef Cook off for June Grayson.




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