Old-Fashioned Beef Stew
Old-Fashioned Beef Stew recipe
Yield
16 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
cut into 1 1/2 inch pieces |
|
| 2 ½ | pints |
beef stock
prefer veal stock if possible |
*
|
| 1 | pound |
potatoes
|
|
| 1 | pound |
carrots
|
|
| ¾ | pound |
onions
small |
|
| 2 |
tomatoes
fresh |
*
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
cut into 1 1/2 inch pieces |
|
| 1.2 | l |
beef stock
prefer veal stock if possible |
*
|
| 453.6 | g |
potatoes
|
|
| 1 | bunch |
carrots
|
|
| 340.2 | g |
onions
small |
|
| 2 | each |
tomatoes
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
In a pot combine meat and stock. Bring to a boil, reduce heat, cover and simmer until meat is 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.
