Recipe by Esmerelda
This the best beef stew recipe I have ever found. It uses simple, everyday ingredients, but has wonderful flavour. I have modified it slightly from the Purity Cookbook version by including a bay leaf, the peas, and increasing the worcestershire to 1 tsp. from 1/2 tsp. in the original recipe. Excellent either way.
Top Review by carol ann in canada
Hi! I have used this recipe since April 1961 when I aquired my very first cookbook,"PurityAllPurpose" cookbook! That was the year I was married and my dh's work buddies took up a collection for us as a wedding gift. I bought "the book" for the exorbitant amount of 99-cents! I have since disected the book and slipped the pages into plastic 3-ring sleeves and have it now in binder form. Of all the cookbooks I have........"The Purity" is the one I always fall back to. It is ironic that that today on the way home I bought some stewing beef and all the fixins' to make a "bucket of stew". I googled purity cookbook stew and that is how I ended up here today. Thanks again, "Married in Toronto".
- 1 lb stewing beef
- 1⁄4 cup all-purpose flour
- 3 tablespoons shortening or 3 tablespoons cooking oil
- 1⁄2 cup chopped onion
- 1 cup tomato juice
- 1 teaspoon salt
- 1⁄2 teaspoon Accent seasoning (msg)
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon black pepper
- 1 bay leaf
- 1 cup diced potato
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup water
- 1 teaspoon dried parsley flakes
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup frozen peas (optional)
Directions See How It's Made
- Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl.
- Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned.
- Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick.
- After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour.
- During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.