"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Big & Beefy Beef Stew Recipe

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This recipe for Big & Beefy Beef Stew, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, March 25, 2006


1/4 cup unsifted all purpose flour
1/2 tsp of pepper
1/2 cup of salad oil
1 clove of garlic-peeled and diced
1 tbsp of soy sauce
1 tbsp of Bottels steak sauce (or 2 bay leaves as a substitution)
1 pkg (10 oz.) of frozen peas
2 1/2 tsp of salt
2 pounds of beef chuck; cut into 1 inch cubes
2 pounds of onions-sliced
1 can of light beer (optional for some family members)
1 tbps of Worcestershire sauce
2 pounds of potatoes-paired and quartered
2 tbsp of chopped parsley

Combine flour, salt and pepper- use to coat chuck well. In large stock pot (doesn't have to be a Dutch oven) heat 1/4 cup of oil. Saute onion and garlic until tender, remove and set aside. Heat remaining oil in pot, add chuck and brown well on all sides. Add onion and garlic along with beer, soy sauce, Worcestershire sauce, steak sauce, bay leaves and thyme and mix well. Bring mixture to boil. Reduce heat and simmer- covered- 1 1/2 hours.
Add potatoes; simmer- covered- 20 minutes or until tender. Add peas; simmer- covered- 8 minutes or until tender. Ready to serve!




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