Beef Stew

Chef lamore's Note:

This recipe came from McCall's Cookbook, Its 1963 version. Good in a crock pot or Dutch oven.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 2 lbs beef chuck , cut 1 1/4-inch thick
• 7 tablespoons all-purpose flour
• 3 tablespoons shortening
• ¾ cup tomato sauce
• ½ teaspoon Worcestershire sauce
• 2 teaspoons salt
• 1 dash pepper
• 1 medium bay leaf
• 2 garlic cloves , chopped
• 1 large onion
• 3 medium potatoes , quartered
• 1 stalk celery , diced
• 2⁄3; cup peas , drained
• 2 whole cloves

Directions:

1. Coat meat well with 4 tablespoons flour.
2. Over medium heat slowly heat shortening in Dutch oven brown meat cubes while on both sides.
3. Add 3 cups of water, tomato sauce, Worcestershire, salt, pepper, bay leaves, cloves, chopped garlic, and onions.
4. Simmer for 1 1/2 hours or until meat is tender.
5. Prepare vegetables potatoes carrots and celery; add to meat in Dutch oven.
6. Cook on slow until vegetables are tender about 45 minutes to 1 hour.
7. The last 15 minutes of cook time add drained peas.
8. This can be cooked in a crock pot make sure you brown your beef before you put in crock pot. add everything else .
9. Cook in crock pot on low for 6 to 8 hours.

Reviews

[candymom]

This is a good traditional beef stew recipe. Thanks so much.

[Annacia]

This is a lovely stew. The beef turned out to be very tender and it was tasty but somehow a little flat. I think that some of your favorite herbs added in would be helpful.