Old-Fashioned Beef Stew Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · San Benito County Cooks

Old-Fashioned Beef Stew

by Bridget Magee for San Benito County Beef Week

1 # lean beef chuck, trimmed and cut into 1 inch cubes
2 T all-purpose flour
2 T olive oil
2 each, large yellow onions and large red onions, thinly sliced
2 c. sliced mushrooms
4 cloves of garlic, minced
1 t each spice: thyme, basil, white pepper
2 t tomato paste
2 c. beef broth
1 bay leaf
4 c. sliced carrots
2 medium red potatoes, thinly sliced
1 cup 1-inch green bean pieces
1 T cornstarch
1 T cold water

1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned. Place on a plate.

2. Add onions and mushrooms to pot; sauté lightly. Add garlic and spices; sauté, stirring for about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour to an hour and 15 minutes. Skim off any foam.

3. Add carrots, potatoes, and green beans. Cover partially; simmer for 20 minutes.

4. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Remove bay leaf from stew. Garnish and serve.

Serves 6

Recipe created 1996-07-24.

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