SAVORY BEEF STEW|
3 Tbsp. oil
3 lb. stew beef or beef chuck
or rump, cut in 1 1/2-inch
1 c. onion, chopped
1/2 c. celery
1/2 c. green pepper
1 clove garlic, chopped
6 potatoes, pared and
6 medium carrots
1 (1.5 oz.) beef stew mix
2 1/2 to 3 c. water
1/2 tsp. salt
1 tsp. black pepper
1 (8 oz.) sour cream
In frying pan, brown beef on all sides. In large 5 to 6
quart saucepan or Dutch oven, saute until tender the onion,
celery and green pepper for about 8 minutes. Then add beef to
it. Then add beef stew mix, garlic, salt, pepper and water.
Simmer and cover for 1 hour. Then add potatoes and carrots and
simmer for about 45 minutes to 1 hour. Thicken, if desired,
with flour or sour cream; put in stew about 15 minutes before
it is done. Mix well. (Sour cream is very good in this
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