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Old Fashioned Beef Stew

1 tb Vegetable oil
1 c Chopped onion
1 Clove garlic; minced
2 tb Vegetable oil
2 1/2 lb Chuck or round beef; cut into 2" cubes
1 cn (10 1/2-oz) condensed beef broth
2 c Water
1 Bay leaf
1 1/2 ts Salt
1/4 ts Pepper
1 tb Worcestershire sauce
6 Carrots; pared and cut into 2" pieces
18 sm White onions; peeled
1 c Celery pieces
1 tb Flour
1/4 c Water


Heat 1 tbsp oil in large kettle. Saute chopped onion and garlic until soft; remove and reserve. Heat 2 tbsp oil in kettle; brown meat well on all sides. Add onion mixture, beef broth, 2 c. water, bay leaf, salt, pepper and Worcestershire sauce. Bring to boiling; lower heat and simmer 1 1/2 hours or until meat is almost tender. Add carrots, onions, and celery; simmer 30-35 minutes longer or until vegetables and meat are tender. Remove bay leaf. Thicken broth with 1 tbsp flour mixed to a smooth paste with 1/4 c. water. Serves 6-8.


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