Beef Stew

Submitted by Chef lamore

"This recipe came from McCall's Cookbook, Its 1963 version. Good in a crock pot or Dutch oven."

 

• Ready In: 3hrs 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 lbs beef chuck, cut 1 1/4-inch thick
• 7 tablespoons all-purpose flour
• 3 tablespoons shortening
• 3⁄4 cup tomato sauce
• 1⁄2 teaspoon Worcestershire sauce
• 2 teaspoons salt
• 1 dash pepper
• 1 medium bay leaf
• 2 garlic cloves, chopped
• 1 large onion
• 3 medium potatoes, quartered
• 1 stalk celery, diced
• 2⁄3 cup peas, drained
• 2 whole cloves

directions

1. Coat meat well with 4 tablespoons flour.
2. Over medium heat slowly heat shortening in Dutch oven brown meat cubes while on both sides.
3. Add 3 cups of water, tomato sauce, Worcestershire, salt, pepper, bay leaves, cloves, chopped garlic, and onions.
4. Simmer for 1 1/2 hours or until meat is tender.
5. Prepare vegetables potatoes carrots and celery; add to meat in Dutch oven.
6. Cook on slow until vegetables are tender about 45 minutes to 1 hour.
7. The last 15 minutes of cook time add drained peas.
8. This can be cooked in a crock pot make sure you brown your beef before you put in crock pot. add everything else .
9. Cook in crock pot on low for 6 to 8 hours.

Reviews

[candymom]

This is a good traditional beef stew recipe. Thanks so much.

 

[Annacia]

This is a lovely stew. The beef turned out to be very tender and it was tasty but somehow a little flat. I think that some of your favorite herbs added in would be helpful.