Beef, Soups and Stews

Beulah's Beef Stew

  • 3 pounds Stew beef
  • 2 large Onions, cut in chunks
  • 4 Carrots, 1" pieces
  • 4 ribs Celery, cut in 1/2 inch pieces
  • 4 large Potatoes, cut in eights
  • 1/2 pound String beans, cut in 1 inch lengths
  • 1 1/2 cups Hot water
  • ~ Fat for browning
  • 2 teaspoons Salt
  • 2 tablespoons Flour
  • 1/2 teaspoon Pepper

    • Use 5 quart Dutch oven. Trim and cut beef into 1 inch chunks. Coat in flour andbrown in small pieces of fat trimmed from meat. Add cut-up onion; brown 5 minutes longer. Add hot water and salt. Coverpot and simmer 1 1/2 hours. Add cut-upvegetables to stew pot; carrots, celery, potatoes, string beans. Add more water, if necessary, for extra gravy. Cook for 25 minutes longer or until vegetablesare done.Season with pepper. Serves 6.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Beulah Perdue of Hutchinson, TX. 

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