Recipe Talk

Hi,

In the 1970s's McCall's put out a set of recipe cards called McCall's Great American Recipe Card Collection. The first section (A) was Our Rich Heritage. Card # 9a was a vegetable beef recipe that was a family favorite. Unfortunately, I have lost that card. Does anybody have that recipe?

Thanks.

Lib

Recipe source:

McCalls Magazine Great American Recipe Card Collection, 1978. (card "Our Rich Heritage", 20a)
Savory Beef and Vegetable Stew

About the recipe

In the 1970's McCall's magazine came out with a collection of collectible recipe cards. This recipe comes from that set and has been a family favorite ever since. We still have the original card (and collecting box). Pictures

coming soon.

Ingredients

6 Tablespoons salad oil

3 lb beef chunk or rump, cut in 1.5 inch cubes

1 Cup choppen onion

1 Cup chopped green pepper

1 Cup sliced celery

2 Tablespoons finely chopped parsley

1 Clove garlic, finely chopped

1, 8 ounce can tomato sauce

1 Cup red wine

2 beef bouillon cubes

1.5 Tablespoons salt

1/4 Teaspoon dried thyme leaves

1 Bay leaf

6 small potatoes, pared and halved. (we add more potatoes)

6 medium carrots, pared

6 white onions, peeled

1 Tablespoon flour

1 large tomato, cut into 6 wedges

Equipment Needed

Dutch oven

Recipe Instructions

In hot oil, in Dutch Oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onions, green peppers, and celery to the Dutch oven and sauté until tender - about 8 minutes. Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups water.
Bring to boiling. Reduce heat, and simmer, covered 1.25 hours.
Add vegetables and simmer, covered 1 hour longer or until tender.
Remove from heat. Skim off fat. Mix flour with 2 tablespoons cold water and stir into beef mixture.
Arrange tomato wedges, skin side up, on top. Simmer, covered 10 minutes, until slightly thickened.

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Serving Recommendations

Makes 6 servings.
Remove bay leaf before serving.
The recipe stores well, however the potatoes become mushy after 2 days.
The flavor of the stew intensifies after the first day (we think it tastes better on the second day, actually)
Reheating Recommendations

The stew reheats well in the microwave or on the stove.

McCall's Luscious Low-Cost Cooking
Hearty Beef and Vegetable Soup
2 lbs shin of beef

Large marrow bone

1 tablespoon salt

4 quarts water

4 cups thinly sliced cabbage (1lb)

1 1/2 cups chopped onion

6 carrots, pared and cut in 1 inch pieces

3/4 cup chopped celery

1/4 cup chopped bell pepper

1 can (1 lb, 12 oz)
tomatoes, undrained

1 pkg (10 oz) frozen lima beans

1 pkg (9oz) green beans

1 pkg (10oz) frozen peas

1 (12 oz) can whole corn, drained

1 potato, pared and cubed (1 cup)

2 tablespoons chopped parsley

1 can (6oz) tomato paste

1/2 teaspoon ground cloves

1 tablespoon sugar

1 tablespoon salt

1/2 teaspoon black pepper

1. Place beef, marrowbone, 1 tablespoon salt and 4 quarts water in very large kettle.

Cover; bring to boiling. Skim surface.

2. Add cabbage, carrots, celery, onion, green pepper and tomato.

3. Bring to a boil and simmer 30 minutes, covered.

4. Add remaining ingredients; simmer, covered about 3 1/2 hours.

5. Remove meat and any marrow bones.

6. Let meat cool and cut into cubes; add to soup.
Refrigerate over night.

7. Remove next day,remove all fat from the surface. Before serving, slowly heat soup to a boiling.
Store in airtight container, in refrigerator.
Makes 6 1/2 quarts.