Beef Stew Recipes

Old Fashioned Beef Stew I

Here's the recipe from my 1974 Betty Crocker Book which is also falling apart. I love this book.

• 1/2 cup flour
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• 1 tsp. salt
• 1/4 tsp pepper
• 2 pounds beef stew meat (1 inch pieces)
• 2 Tbsp. shortening
• 6 cups hot water
• 3 pared medium potatoes (1 inch cubes)
• 1 medium turnip (1 inch cubes)
• 4 carrots (1 inch slices)
• 1 green pepper cut into strips
• 1 cup celery (1 inch pieces)
• 1 medium onion diced (1/2 cup)
• 1 Tbsp. salt
• 2 beef bouillon cubes
• 1 bay leaf

Mix flour, 1 tsp salt and pepper. Coat meat with flour mix, melt shortening in skillet then brown meat.

Add water to meat and boil, reduce heat, cover and simmer 2 hours. Stir in remaining ingredients and simmer 30 minutes or until veggies are tender.

If you want stew thick, shake 1 cup water and 2-4 T flour in a jar, stir into stew and heat to coil stirring constantly. Serves 6.

Hope this is the one you are looking for.

RoseMary

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Old Fashioned Beef Stew II

Ingredients

• 1 pound lean beef stew meat, cut into 1-inch cubes
• 12 ounces small potatoes, peeled and quartered
• 4 medium carrots, cut into 1/2-inch pieces
• 1 can cream of mushroom soup
• 1 envelope beefy onion soup mix

Directions

Add meat, potatoes and carrots into slow cooker. In medium bowl, combine soup, 1/2 cup water and soup mix. Pour mixture over meat and vegetables. Cover and cook on low 8 to 9 hours.

Makes 4 servings

By Connie from Cotter, AR

A winter family favorite!

Ingredients:

• 2 lb. beef stew meat, cut into 1" pieces
• 6 medium carrots, cut into pieces
• 3 stalks celery, cut into pieces
• 1 onion, sliced
• 3-4 potatoes, cut into slices
• 1 Tbsp. sugar
• 3 Tbsp. Minute Tapioca
• 2 tsp. salt
• 3 cup tomato juice or V-8 (I prefer V-8), enough to nearly cover veggies

Directions:

Place meat in 9x13 inch pan. Top with vegetables. Mix sugar, tapioca, and salt; sprinkle on top. Pour tomato juice over all. Cover tightly with foil. Bake at 300 F for 3 hours.

By Robin from Washington, IA

Ingredients:

• 2 lb. beef stew meat, cubed
• 6 carrots, sliced
• 4 potatoes, peeled, quartered
• 3 med. onions, quartered
• 1 cup diced celery
• 1 1/2 tsp. salt
• 2 Tbsp. tapioca
• 8 oz. can tomato sauce
• 16 oz. can tomatoes
• pepper, to taste

Directions:

Layer all ingredients beginning with meat. Save the tapioca to sprinkle over the top of all other ingredients. Put in 5 qt. kettle and tightly cover. Bake at 300 degrees F and do not peek until 5 hours have passed. Serves 8-10 people.

By Robin from Washington, IA

Ingredients:

• 3 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. celery salt
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper
• 1/2 tsp. ginger
• 3 lb. chuck, cut in 2 inch cubes
• 2 Tbsp. bacon fat or shortening
• 1 can tomatoes (16oz.)
• 3 med. onions, sliced
• 1/3 cup red wine vinegar
• 1/2 cup molasses
• 6-8 carrots, cut in 1 inch pieces
• 1/2 cup raisins
• hot cooked rice

Directions:

Combine first 6 ingredients and sprinkle on beef cubes. Brown in hot fat in large heavy kettle or Dutch oven. Add next 4 ingredients and 1/2 cup water. Bring to a boil. Cover and simmer about 2 hours. Add carrots and raisins and simmer 30 minutes longer, or until carrots are tender. Serve over rice. 8-10 servings.

By Robin from Washington, IA