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This recipe for JEFF'S BEEF STEW, by , is from Richard & Bessie Lee Hairston Family Reunion 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!



Roasted beef bones in a roaster
1/2 c. celery, chopped
1/2 c. onions, chopped
1 c. baby carrots
1 c. onions, cubed
2 c. small round potatoes
1/2 c. celery, chopped
1/4 tsp. thyme
1/4 tsp. rosemary
1 tsp. garlic
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
2 beef bullion cubes
1/2 tsp. meat tenderizer
1 Tbsp. flour
1 Tbsp. butter
1 gal. water
1 whole medium tomato, diced
2 c. beef tenderloin, large cubes or any well tenderized beef meat product

Roast Bones:
Roast beef bones in 350 oven for approximately an hour.

Stew Preparation:
Saute chopped carrots, onions, celery, flour, and butter in a pot for about 2 minutes on low heat. Pour gallon of water into pot over this mixture. Put beef bullion cubes in and let it come to a boil. Then put roasted bones into the mixture and simmer on medium for about an hour until the water reduces to halfway. Strain ingredients. Place in a separate pot to set aside add bay leaves to mixture while setting. Remove and discard bay leaves before serving.

Saute potatoes seasoned with salt, pepper, garlic, and butter til lightly brown. Then roast in oven for about 30 minutes until done. Next saute carrots and seasoned with salt, pepper, garlic, and butter until it develops a slight coating outside on the vegetables and add to the potatoes in the oven.

Tenderize the beef with meat tenderizer overnight in the refrigerator. Cut into large cubes and saute until medium temperature which slightly pink inside or until your preference.

Put the meat, vegetables, and stock into a large serving dish to eat. Cut up tomatoes and sprinkle on top with rosemary just before serving.




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