BEEF STEW
1 1/2 lb. stew meat or cheap
cut roast, cut into
1/2-inch cubes
1/3 c. flour
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. marjoram
1/2 tsp. rosemary
3 Tbsp. barley (optional)
1/4 tsp. cayenne pepper
1/2 tsp. oregano
2 1/2 lb. raw potatoes, cubed
4 medium carrots, sliced
1/2 c. onion, chopped
1 clove garlic, minced
3/4 c. diced celery
1/4 c. sliced green pepper
2 whole bay leaves
2 Tbsp. Worcestershire sauce
1/2 c. catsup
1 can stewed tomatoes
salt and pepper to taste
Place flour, salt, pepper, garlic powder and meat in a
bag and shake to coat. Brown meat in 2 tablespoons vegetable
oil. Add onions, garlic and green pepper and saute. Add about
3 cups water, catsup, Worcestershire sauce, basil, marjoram,
rosemary, oregano, cayenne pepper and bay leaves. Add chopped
celery, carrots and potatoes and simmer for about 2 hours (add
enough water to cover vegetables). After vegetables are
tender, add canned tomatoes and additional salt and pepper if
needed. Simmer 15 minutes or more. Serve with hot biscuits. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.
