Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Better Homes and Garden New Cookbook 1979 edition

Ingredients Nutrition


  1. In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
  2. Slice onion very thin and pull apart rings.
  3. Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
  4. Remove bay leaf.
  5. Peel and quarter carrots.
  6. Peel and slice potatoes into 2 inch pieces.
  7. Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
  8. Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
  9. Slowly blend 1/3 cup cold water into 3 tablespoons flour.
  10. In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
  11. Add frozen peas, stir and cook three minutes longer.
Most Helpful

Very nice stew that we enjoyed. I skipped the sugar, lowered at amount of salt and omitted the pearl onions. The one onion was plenty for DH. I would have liked adding celery but the peas were an interesting and tasty addition of something green which I always like in a stew. This makes a lot, I made 4 servings and got enough for 6! I need to say that the aroma is a delight. When DH came in it was near the end of cooking time and he started sniffing and making "mmmmm" sounds. Made for PAC. Spring '10.

Annacia April 16, 2010