OK people, it's almost grilling time! Use up those roasts and stew meat packages while it's still chilly outside! This is also a great recipe for using up any stored winter veggies you may still be lucky enough to have on hand.
Whenever I need a no fail recipe and am not sure what to do I turn to the tried and true "Betty Crocker's Picture Cookbook circa 1956" that has been passed down several generations. With the exception of her love of Crisco and white flour you really can't go wrong with Betty and I often wonder why I own any other cookbooks.
Old Fashioned Beef Stew (recommended by Mrs. Edward Kruger)
edited by Mrs. Bryce Riemer (ugh, I'm glad some traditions have changed)
Brown:
2 lb of chuck or round roast cut into pieces or use 2 packages of stew meat
Cover with:
1 qt. hot water
Simmer 2 hrs., adding water if necessary.
Add:
2 cups diced potatoes (3 medium)
1 Cup diced turnips
1 Cup carrots
1/2 cup diced parsnips
1 cup celery
1 green pepper, diced
1/2 cup diced onion
1 T salt (I omit or use much less)
2 beef bouillon cubes or I use "Better Than Bouillon Organic Vegetable base" because it's not full of junk
Cook until vegetable are tender, about 30 min. If desired, thicken liquid for gravy (see 3/7/13 roast post). The flavor of this stew gets better each time it is reheated!
12 servings.
Thanks Betty & Enjoy!
Sincerely,
Mrs. Bryce Riemer :)
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