Shaker Herb Beef Stew Recipe
Ingredients
| 1 pound beef stew meat, cut in 1-inch cubes | ||
| All purpose flour | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Cooking oil | 1 Tablespoon | |
| Onion | 1 Medium, sliced | |
| 1/2 cup apple juice or cider | ||
| Rutabaga | 1 Medium, peeled | |
| Carrots | 3 Large, peeled | |
| Snipped parsley | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Marjoram leaves | 1/8 Teaspoon, crushed | |
| Dried thyme leaves | 1/8 Teaspoon, crushed | |
| All purpose flour | 2 Tablespoon | |
| 4 to 5 servings hot mashed potatoes | ||
Directions
Coat beef cubes with mixture of 1 tablespoon flour, 1 teaspoon salt, and pepper.
In 3-quart saucepan brown beef cubes in hot oil; add onion, apple juice, and 1 cup water.
Cover; simmer over low heat till meat is tender, 1 1/2 hours.
Add rutabaga, carrots, 1 cup water, parsley, the 3/4 tea spoon salt, marjoram, and thyme.
Simmer, covered, till vegetables are tender, 30 minutes.
Blend 1/4 cup water and the 2 tablespoons flour; add to stew mixture.
Cook and stir till mixture is thickened and bubbly.
Pour stew into serving dish.
Spoon potatoes around edge.
In 3-quart saucepan brown beef cubes in hot oil; add onion, apple juice, and 1 cup water.
Cover; simmer over low heat till meat is tender, 1 1/2 hours.
Add rutabaga, carrots, 1 cup water, parsley, the 3/4 tea spoon salt, marjoram, and thyme.
Simmer, covered, till vegetables are tender, 30 minutes.
Blend 1/4 cup water and the 2 tablespoons flour; add to stew mixture.
Cook and stir till mixture is thickened and bubbly.
Pour stew into serving dish.
Spoon potatoes around edge.
Chef
