This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
OLD-FASHIONED BROWN BEEF STEW
3 lbs. boneless beef chuck, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
1 tablespoon salt
3 tablespoons pure vegetable oil
1 qt. boiling water
1 onion, studded with 4 cloves
1 small bunch celery leaves
4 sprigs parsley
1 clove garlic, crushed
1 bay leaf
1 teaspoon thyme leaves
2 1/2 tablespoons Worcestershire sauce
1 lb. small white onions, peeled and quartered
1 lb. carrots, peeled and quartered
2 lbs. medium potatoes, peeled and quartered
2 medium white turnips, peeled and quartered
4 celery ribs, cut in 2-inch chunks
1/4 cup cold water
1 lb. fresh mushrooms or 2 cans (6 to 8 ozs. each) whole mushrooms
3 tablespoons butter or margarine
- Pat meat dry with paper towels. Toss beef cubes in flour mixed with salt. Reserve leftover flour mixture.
- In a large, heavy 6- to 8-qt. Dutch oven heat oil until hot. Brown beef cubes, several at a time, over medium-high heat until well-browned on all sides. Remove pieces as they are done.
- Add boiling water. Cook and stir to scrape drippings from bottom of pan.
- Return beef to pan along with clove-studded onion, celery leaves, parsley, garlic, bay leaf, thyme and Worcestershire sauce. Stir to mix. Heat to boiling point. Reduce heat and simmer, covered, for 1 1/2 hours.
- Add onions and carrots; simmer, covered, for 20 minutes. Add potatoes, turnips and celery; simmer, covered, for 20 minutes or until tender.
- Combine reserved flour with cold water. Slowly stir into stew. Cook and stir for 2 minutes.
- Rinse, pat dry and halve mushrooms. In large skillet, melt butter. Add mushrooms and saute for 2 minutes, stirring. Stir into stew. Serve stew steaming hot.
Makes 8 servings
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