Essential Old Fashioned Beef Stew
Normally I make Old Fashioned Beef Stew without a recipe that I’ve made for years; however my sister made this Old Fashioned Beef Stew the other day that was yummy! Her Recipe came from the Better Homes and Gardens New Cookbook.
https://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0544714466/ .
Her stew had a rich thickened sauce from the little bit of flour you tossed the meat. There’s a slight sweet taste, maybe from the vegetable juice, something I had never used in a stew but I think the juice added so much flavor to the stew.
I had to make this old fashioned beef stew and what better time than this chilly weekend! Why would I want to share another cookbook recipe? Because this is Better Homes and Gardens recipe and I think most of us learned how to cook from the old addition of Better Homes and Gardens recipe, and this is a great Old Fashioned Beef Stew I’ll add to my repertoire!
Essential Old Fashioned Beef Stew
Pair this Old Fashioned Berf Stew with my cornbread recipe. https://acooknamedrebecca.com/southern-cornbread/
Can’t wait for you to try this recipe! Let me know what you think! I definitely will be making this again!
Essential Old Fashioned Beef Stew
Ingredients
- 2 Lbs Beef chuck roast
- 1/4 Cup All purpose flour
- 1/4 Tsp Pepper
- 3-4 Tbsp Vegetable oil
- 3 Cups Vegetable juice I used V8
- 3 Cups Beef broth
- 2 Medium onionscut into wedges
- 1 Cup Thinly sliced celery
- 2 Tbsp Worcestershire sauce
- 1 Tsp Dried oregano, crushed
- 1/2 Tsunami Dried marjoram, crushed
- 1 Bay leaf
- 4 Red potatoes, cut into 1 inch pieces I peeled them
- 4 Carrots , 1/4 inch sliced
Instructions
- Cut meat into 3/4 inch pieces. In a large plastic bag combine flour and pepper. Add meat to a bag; shake until evenly coasted. Brown the meat. Stir in vegetable juice, broth, onions, celery, Worcestershire sauce, oregano, morjoram and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 60 minutes. Stir potatoes and carrots into the stew. Return to boiling; reduce heat. Simmer covered for 30 to 40 minutes or until meat and potatoes are tender. Discard Bayleaf.
