Different Twist Beef Stew Dated 1942 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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DIFFERENT TWIST BEEF STEW DATED 1942 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bunker Estate in Addison, Texas in 1981. This one is marked as a family favorite and I can see why, this is a great beef stew. Read more . I don't make soups and stews in the summertime, but do all winter long and this is a keeper. Ingredients:
2 pounds stew beef, cut into chunks |
2 cups flour |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
vegetable oil |
water |
4 potatoes peeled and cut up |
2 onions chopped |
4 carrots sliced into 1 inch chunks |
2 turnips peeled and cubed |
1 rutabaga peeled and cubed |
2 cloves garlic minced |
3 bay leaves |
1/2 teaspoon dried rosemary |
1 cup red wine |
2 cups beef broth |
salt and pepper |
Directions:
1. Place flour, salt and pepper in a paper bag.
2. Dump in the beef and shake well.
3. Heat a thin layer of oil in a heavy pot.
4. Place meat in and brown quickly stirring to allow meat to brown all over and to prevent sticking.
5. Add enough water to cover the meat then bring the pot to a boil.
6. Reduce the heat cover tightly and simmer the meat for about an hour.
7. Add all the rest of ingredients including more water or broth to cover everything if needed.
8. Cover and simmer until vegetables are tender.
9. Remove the bay leaves.
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