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Old
Fashioned Beef Stew
2 pound of beef for stew
1/4 cup of all purpose flour
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of salad oil
2 cups of water
3/4 cup of tomato juice
1 bay leaf
1 teaspoon of thyme leaves, crushed
4 potatoes, cubed
6 carrots, cut into 1 inch pieces
2 stalks celery, sliced
1/2 pound of small whole onions
Cut beef into 1 inch pieces. In paper bag, combine flour,
salt and pepper. Add meat a few pieces at a time; close bag
and shake to coat. Repeat with remaining meat.
In 5 quart Dutch oven over medium high heat, in hot oil,
cook meat until browned on all sides.
Stir in water, tomato juice, bay leaf and thyme. Reduce heat
to low. Cover; simmer 2 hours, stirring occasionally.
Stir in potatoes, carrots, celery and onions. Over medium
heat, heat to boiling. Reduce heat to low. Cover; simmer 30
minutes more or until meat and vegetables are fork tender.
Yields: 9 cups
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