Beef Stew: Eisenhower's Recipe
A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.
Yield
6 servingsPrep
15 minCook
1 hrsReady
1⅓ hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
(prime round) |
|
| 1 | pound |
potatoes
irish, small |
|
| 1 | pound |
carrots
cut into chunks |
|
| ¼ | pound |
onions
chopped |
|
| 2 | each |
tomatoes
fresh, cut into chunks |
|
| 1 | x |
assorted spices
assorted spces, (thyme, bay Leaves, garlic, etc.,) in a cheesecloth bag |
* |
| 2 ½ | pints |
beef stock
prefer veal stock if possible |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
(prime round) |
|
| 453.6 | g |
potatoes
irish, small |
|
| 453.6 | g |
carrots
cut into chunks |
|
| 113.4 | g |
onions
chopped |
|
| 2 | each |
tomatoes
fresh, cut into chunks |
|
| 1 | x |
assorted spices
assorted spces, (thyme, bay Leaves, garlic, etc.,) in a cheesecloth bag |
* |
| 1.2 | l |
beef stock
prefer veal stock if possible |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Stew meat until tender, add vegetables and spices.
Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture.
Pour back into stew and let simmer until ready to serve (about ½ hour.)
Remove cloth bag of spices.
