Prep 45 mins
Cook 2 hrs
When we were children, our neighbor, Mrs. McMaster, gave us a HUGE leftover bowlful of this delectible delight! We licked it clean and my mother had to ask for the recipe. It's been in the family ever since. The critical secret is the browning of the meat. It takes time to brown it to almost burnt, but this is where all the flavor is stored. Skip this step or try to shorten the time and you'll regret it! It's a hearty, healthy, simple stew that's great the first time and the next day, IF there are any leftovers! (Note: A time-saver is to prep the veggies while the stew is cooking the first hour!)
- 2 lbs beef, cubed
- 1⁄2 cup flour (or enough to coat meat)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 8 ounces tomato sauce
- 1 1⁄2 cups water
- 3 -4 small onions, whole peeled
- 3 -4 white potatoes, peeled and chunked
- 1 -2 sweet potato, peeled and chunked
- 1 -2 carrot, peeled and chunked
- Coat meat well with flour.
- In Dutch oven, melt butter and brown meat. Brown thoroughly, almost to the point of charring.
- Add tomato sauce, water, and onions.
- Simmer 1 hour, stirring occasionally.
- Add remaining ingredients and cook another hour, stirring occasionally.
- Check gravy thickness and add water as needed.