1/4 Photos of Mother Lizar's Beef Stew
2 hrs 20 mins
Dan Owen's Note:
This recipe of my grandmother's was passed to me from my mother. It is basically an "Irish Stew", keeps well and tastes very good. This stew freezes very well and would make a great make-ahead dish.
My Private Note
Units: US | Metric
- 1For this very old recipe to work it must be made in a cast iron pot or skillet. Other pans can, of course be used, but the results are not the same. Melt the grease in the pot; coat the meat cubes with flour and add them to the hot grease.
- 2Stir and fry till all sides are brown.
- 3When the meat is nice and brown but not cooked, add enough water or beef stock to cover, the bay leaves, parsley, and salt. If using water you may reinforce with two bouillon cubes.
- 4Cover, and cook on low for about an hour, adding water or broth as necessary.
- 5When the meat is tender add some scrapped carrots, cut in half.
- 6Cook these for about 20 minutes then add peeled, quartered potatoes and several peeled, halved onions.
- 7Cook for another twenty minutes or until the potatoes are soft.
- 8At this time the stew may be eaten, however it is really better the next day. That is the way I suggest serving it.
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Nutritional Facts for Mother Lizar's Beef Stew
Serving Size: 1 (442 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 762.6
- Calories from Fat 488
- Total Fat 54.3 g
- Saturated Fat 22.4 g
- Cholesterol 74.9 mg
- Sodium 351.5 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 6.2 g
- Sugars 5.2 g
- Protein 13.7 g
The following items or measurements are not included: