Beef Stew
- Number of Servings: 5
Ingredients
1 1/2 lbs boneless beef for stew3 tbsp bacon fat or shortening1 3/4 tsp saltfew dashes of pepperOnion size large egg,peeled1/3 cup water, and more as needed4 or 5 six-inch long carrots4 or 5 medium size potatoesGravy: 3 tbsp flour1/3 cup water1tbsp chopped parsley,optional
4-5 servings
Wipe meat with damp cloth; cut into 1 1/2- inches cubes. Heat fat until sizzling in a heavy 3-qt saucepan or Dutch oven; add meat,turning it often until a fine rich brown. Add thickly sliced onion to meat last 5 min of browning. When browning, sprinkle with 1 tsp of the salt and pepper. Add water, cover, heat to boiling, then reduce heat and simmer until meat is almost done, from 1 1/2 to 2 hrs. After simmering 1 hr if more water is needed, stir it in 1/4 cup at a time. Half hr before serving time, add scraped washed carrots cut in 2- inches lengths and the pared halved potatoes. Sprinkled with remaining 3/4 tsp. of salt. Cover and cook until vegetables are just done. There should be enough liquid in kettle to almost cover meat and vegetables.
To make the gravy, measure water into a slender glass; sprinkle flour over it, then place hand over top of glass to cover tightly and shake hard until mixture is smooth. Now push meat and vegetables gently to one side; pour flour mixture, while stirring, in a thin stream into broth. Cook and stir 2 or 3 min longer until thickened and smooth.To serve, lift meat into center of hot platter; arrange vegetables around it, then pour gravy over all, or serve separately. Sprinkle stew with chopped parsley.
Variation No 1: Double meat and seasoning when making this stew. Next day, reheat leftover stew, then combine with any 2 freshly cooked vegetables, such as Chestnuts, green beans, celery, tiny onions, etc. Serve over hot rice.
Variation No 2:Instead of serving the stew over rice, turn mixture into a baking dish to come 3/4 inches from top. Cap with small biscuits, Bake in moderately hot oven (425 f) until biscuits are brown and thoroughly baked, about 20 min.
Number of Servings: 5
Recipe submitted by SparkPeople user SUNSHINE789.
Wipe meat with damp cloth; cut into 1 1/2- inches cubes. Heat fat until sizzling in a heavy 3-qt saucepan or Dutch oven; add meat,turning it often until a fine rich brown. Add thickly sliced onion to meat last 5 min of browning. When browning, sprinkle with 1 tsp of the salt and pepper. Add water, cover, heat to boiling, then reduce heat and simmer until meat is almost done, from 1 1/2 to 2 hrs. After simmering 1 hr if more water is needed, stir it in 1/4 cup at a time. Half hr before serving time, add scraped washed carrots cut in 2- inches lengths and the pared halved potatoes. Sprinkled with remaining 3/4 tsp. of salt. Cover and cook until vegetables are just done. There should be enough liquid in kettle to almost cover meat and vegetables.
To make the gravy, measure water into a slender glass; sprinkle flour over it, then place hand over top of glass to cover tightly and shake hard until mixture is smooth. Now push meat and vegetables gently to one side; pour flour mixture, while stirring, in a thin stream into broth. Cook and stir 2 or 3 min longer until thickened and smooth.To serve, lift meat into center of hot platter; arrange vegetables around it, then pour gravy over all, or serve separately. Sprinkle stew with chopped parsley.
Variation No 1: Double meat and seasoning when making this stew. Next day, reheat leftover stew, then combine with any 2 freshly cooked vegetables, such as Chestnuts, green beans, celery, tiny onions, etc. Serve over hot rice.
Variation No 2:Instead of serving the stew over rice, turn mixture into a baking dish to come 3/4 inches from top. Cap with small biscuits, Bake in moderately hot oven (425 f) until biscuits are brown and thoroughly baked, about 20 min.
Number of Servings: 5
Recipe submitted by SparkPeople user SUNSHINE789.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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