Old-Fashioned Beef Stew Recipe
A never to be missed recipe of Old-fashioned Beef Stew. Once you try this Old-fashioned Beef Stew things will change for good. If you have a lot of Beef on hand then Old-fashioned Beef Stew is the recipe you should opt for. Old-fashioned Beef Stew makes a yummy Side Dish. In my estimation, if one is a chef, one needs to have a personal recipe of Old-fashioned Beef Stew, just like I do.
Ingredients
Meat
1/2 cup all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1 inch pieces
2 tablespoons shortening 6 cups water
Vegetables
3 medium potatoes, pared and cut into 1 inch cubes
1 medium turnip, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 green pepper, cut into strips
1 cup sliced celery (1 inch pieces)
1 medium onion, diced (about 1/2 cup)
Seasonings
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf
Directions
Mix flour, 1 teaspoon salt and the pepper.
Coat meat with tlour mixture.
Melt shortening in large skillet.
Brown meat thoroughly.
Add water; heat until water boils.
Reduce heat Cover tightly; simmer 2 hours.
Stir in vegetables and seasonings.
Cover and simmer until vegetables are tender, about 30 minutes.
If desired, thicken stew.
Shake I cup water and 2 to 4 tablespoons flour in covered jar; stir slowly into stew.
Heat, stirring constantly, until stew boils.
Boil and stir 1 minute.
(Can be served immediately.) Cover and refrigerate.
15 minutes before serving, heat Old-fashioned Beef Stew over medium-high heat.
VARIATION Chicken Stew:
Substitute 3- to 4-pound stewing chicken, cut up, for the stew meat and chicken bouillon cubes for the beef bouillon cubes.
Increase first cooking period to 2 1/2 hours; skim fat from broth before adding vegetables.
Coat meat with tlour mixture.
Melt shortening in large skillet.
Brown meat thoroughly.
Add water; heat until water boils.
Reduce heat Cover tightly; simmer 2 hours.
Stir in vegetables and seasonings.
Cover and simmer until vegetables are tender, about 30 minutes.
If desired, thicken stew.
Shake I cup water and 2 to 4 tablespoons flour in covered jar; stir slowly into stew.
Heat, stirring constantly, until stew boils.
Boil and stir 1 minute.
(Can be served immediately.) Cover and refrigerate.
15 minutes before serving, heat Old-fashioned Beef Stew over medium-high heat.
VARIATION Chicken Stew:
Substitute 3- to 4-pound stewing chicken, cut up, for the stew meat and chicken bouillon cubes for the beef bouillon cubes.
Increase first cooking period to 2 1/2 hours; skim fat from broth before adding vegetables.
