Traveling Across
America

Beef Stew

Home >> Recipes >> Soup Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

1 1/2 to 2 pounds beef stew meat
flour
salt and pepper
1/2 teaspoon onion seasoning
1/4 teaspoon garlic seasoning
fat
3 cups water or meat stock
4 medium size potatoes
12 small or 6 medium onions
8 medium size carrots

Directions:

Dredge meat in flour seasoned with salt and pepper. melt fat in a heavy skillet, Dutch oven or saucepan, add the meat and brown on all sides over moderate heat. Add salt, pepper, onion and garlic seasonings to water and pour over the meat.

Cover the pan and simmer gently about 2 hours, adding vegetables during the last 45 minutes of cooking. Thicken juices with a thin flour and water paste and serve at once.

Variations:

1. Omit potatoes from stew mixtures and serve with rice, noodles, or dumplings. (For recipe on dumplings see our bread recipes)

2. Add green vegetables such as beans or peas, but cook separately, add to the stew mixture just before serving.

3. Omit any of the above vegetables and substitute others, as desired.

4. For meat pie, transfer stew to large, shallow baking dish and top with rich pastry dough rolled 1/8 inch thick and perforated to allow for the escape of stem. Crimp edges of dough on side of baking dish and bake in a 400-degree F. oven about 20 to 25 minutes, or until the pastry is golden brown.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.