Recipe by kda949
John Madden's Super Bowl Stew. My mom made this a lot in the winter when we were kids. She says the recipe came from Women's Day Magazine in the 80's some time. She lost the recipe at some point and it took me and my brother searching years for it!! I think he finally found it on cooks.com. It's a great hearty stew for cold day!!
- 1⁄3 cup flour
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 2 1⁄2 lbs bottom round steaks, cubed
- 2 -3 tablespoons vegetable oil
- 2 large onions, sliced
- 2 small green peppers, chunked
- 2 stalks celery, sliced
- 1 garlic clove, pressed
- 3 carrots, cubed
- 4 potatoes, peeled & cubed
- 1 small turnip, peeled & chunked
- 1 small rutabaga, peeled & chunked
- 3 cups beef broth
- 1 pinch red pepper flakes or 5 -6 drops red pepper seasoning
- 1⁄8 teaspoon marjoram
- 3 tablespoons parsley, chopped
Directions See How It's Made
- Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy.
- Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley.
- Bring to a boil. Add meat.
- Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl.
- Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
- Pour over meat and vegetables.
- Serve with a crusty French bread.