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

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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