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Beef Stew

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


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.


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.

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