Recipe by D. Todd Miller
This simple stew makes those cold winter nights bearable! This recipe, originally called Deer Isle Stew, is from Natalie G. Sylvester's "The Home-Cooking Cookbook."
Top Review by Pam3kidz
I cooked it and cooked it and cooked it and it never thickened up, so I added about 4 Tbs. cornstarch to the broth in a separate bowl and added it in. That did the trick. The flavor was bland after 2 hours of cooking so I added extra salt, garlic powder, used beef broth instead of water and added a cup of red wine. I do not think I would use this recipe again. Just not flavorful.
- 2 lbs stewing beef
- 1⁄2 cup flour
- 2 tablespoons vegetable oil (approximate, adjust according to the leanness of beef)
- 2 large onions, chopped
- 1 cup celery, chopped
- 3 tablespoons fresh parsley, chopped
- 5 carrots, peeled and sliced
- 3 potatoes, cut into chunks
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 3 tablespoons barley
- salt, to taste
- fresh ground pepper, to taste
Directions See How It's Made
- Coat meat with flour. Sear on all sides in oil. Put onions in pan and brown them.
- Put seared meat, browned onions, and all other ingredients in a large pot along with enough water just to cover.
- Simmer slowly on low heat at least 2 hours. The longer this stew cooks, the better it is.