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Beef Stew Recipe

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

Julie Withers
Added: Thursday, September 7, 2006


1 - 2 lbs. stew meat, cut into bite-sized pieces
4 tbl. olive oil
3 cans beef broth
1 onion, cut into wedges
4 red skinned Bliss potatoes
1 small bag of baby carrots
1 small can mushrooms, drained
2 tbl. flour (to thicken broth)(optional)
flour for dredging

Dredge stew meat in flour until all pieces are coated (coat a handful at a time)

In a heavy dutch oven, heat olive oil, and add dredged stew meat and onions. Brown meat on all sides.

Add two cans of beef broth, and if necessary, add the third. The meat should be completely covered with liquid.

Bring stew to a boil, reduce heat to a simmer, cover and cook stew for approximately 1 hour.

Cut potatoes into half or into quarters, depending on their size. Add potatoes and carrots to the stew, cover, and simmer for approximately 1/2 hour more, or until potatoes are tender. Add mushrooms. Simmer another 10 minutes.

Personal Notes:
Personal Notes:
If you want the broth to be thickened into a gravy, right at the very end, add 2 tbl. flour to 1/4 c. water, stir into a paste, then add to the beef broth and stir until the broth thickens.




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