Old Fashioned Beef Stew I
Here's the recipe from my 1974 Betty Crocker Book which is also falling apart. I love this book.
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp pepper
- 2 pounds beef stew meat (1 inch pieces)
- 2 Tbsp. shortening
- 6 cups hot water
- 3 pared medium potatoes (1 inch cubes)
- 1 medium turnip (1 inch cubes)
- 4 carrots (1 inch slices)
- 1 green pepper cut into strips
- 1 cup celery (1 inch pieces)
- 1 medium onion diced (1/2 cup)
- 1 Tbsp. salt
- 2 beef bouillon cubes
- 1 bay leaf
Mix flour, 1 tsp salt and pepper. Coat meat with flour mix, melt shortening in skillet then brown meat.
Add water to meat and boil, reduce heat, cover and simmer 2 hours. Stir in remaining ingredients and simmer 30 minutes or until veggies are tender.
If you want stew thick, shake 1 cup water and 2-4 T flour in a jar, stir into stew and heat to coil stirring constantly. Serves 6.
Hope this is the one you are looking for.
RoseMary
Old Fashioned Beef Stew II
Ingredients
- 1 pound lean beef stew meat, cut into 1-inch cubes
- 12 ounces small potatoes, peeled and quartered
- 4 medium carrots, cut into 1/2-inch pieces
- 1 can cream of mushroom soup
- 1 envelope beefy onion soup mix
Directions
Add meat, potatoes and carrots into slow cooker. In medium bowl, combine soup, 1/2 cup water and soup mix. Pour mixture over meat and vegetables. Cover and cook on low 8 to 9 hours.
Makes 4 servings
By Connie from Cotter, AR
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