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SAVORY BEEF STEW 3 Tbsp. oil 3 lb. stew beef or beef chuck or rump, cut in 1 1/2-inch cubes 1 c. onion, chopped 1/2 c. celery 1/2 c. green pepper 1 clove garlic, chopped 6 potatoes, pared and quartered 6 medium carrots 1 (1.5 oz.) beef stew mix (envelope) 2 1/2 to 3 c. water 1/2 tsp. salt 1 tsp. black pepper 1 (8 oz.) sour cream (optional) In frying pan, brown beef on all sides. In large 5 to 6 quart saucepan or Dutch oven, saute until tender the onion, celery and green pepper for about 8 minutes. Then add beef to it. Then add beef stew mix, garlic, salt, pepper and water. Simmer and cover for 1 hour. Then add potatoes and carrots and simmer for about 45 minutes to 1 hour. Thicken, if desired, with flour or sour cream; put in stew about 15 minutes before it is done. Mix well. (Sour cream is very good in this recipe.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |