"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

Beef & Vegetable Stew Recipe

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This recipe for Beef & Vegetable Stew, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Wednesday, September 6, 2006


3 tbsp olive oil or vegetable oil divided
3 1/2 C onions, chopped
3 garlic cloves, pressed
1/4 C Flour
1 tsp salt
1/4 tsp freshly ground pepper
2 pounds beef chuck, cut into 1" cubes
2 cans (14 1/2 oz each) beef broth
1 C dry wine
1/4 tsp dried thyme
1 bay leaf
1 1/2 Russet Potatoes, peeled & cut to 1" chunks
1 carrot, peeled & cut to 1"chunks
1 can stewed tomatoes.

Heat 2 tablespoons oil in a large Dutch over medium heat. Add onions & cook, 5 minutes. add onions and cook 5 minutes. Stir in garlic, and cook 1 minute more. Remove onion mixture from pan. Combine flour, salt and pepper in a bowl. Dredge beef in flour mixture, shaking off excess. Heat remaining oil in Dutch oven over medium heat and cook beef in 2 batches until browned, 5 to 6 minutes per batch. Stir in onion mixture, broth, wine, thyme and bay leaf; bring to a boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring occasionally, 1 1/2 to 2 hours. - Stir in remaining vegetables, cover and bring to a boil. Cook until vegetables are tender, 15 minutes. Discard bay leaf. Makes 11 cups.
Nutrition per serving: 282.5 calories, 9.46 usable carbohydrates, 2.1 Fiber, 214 Protein, 360 Sodium

Personal Notes:
Personal Notes:
Beef chuck is flavorful but tough unless you allow a long cooking time as we do here. For even more tender results, cook the beef portion of the stew a day ahead. To finish cooking, reheat the stew slowly over low heat until it thins out and comes to a boil then add the vegetables for the last 15 min of cooking.




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