Grandma Baird's Beef Stew |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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My husband's grandmother's recipe. The best beef stew I've ever had. Serve with hot French bread or cornbread. Ingredients:
2 lbs lean stewing beef |
2 cups water |
20 whole black peppercorns, about |
4 medium potatoes, peeled and cubed |
4 carrots, cut in 1 inch pieces |
2 medium onions, quartered |
2 1/2 cups tomato sauce (or canned tomatoes if you prefer) |
3 tablespoons flour |
1/2 cup warm water |
1 beef bouillon cube |
Directions:
1. Simmer beef, 2 c.
2. water, and peppercorns in dutch oven for about 2 hours.
3. (NOTE: If you don't want to risk biting into a peppercorn, or picking them out at the end- take a small piece of cheesecloth, enclose the peppercorns and tie with string to close. Place this bundle directly in with the meat and water).
4. Add potatoes, carrots and onions, and cook over medium-high heat at least 20 minutes more.
5. Add tomato sauce and bouillion cube.
6. Combine flour and warm water in a small bowl to make a paste.
7. Add this to the stew.
8. I like to cook at least 30 minutes to another hour before serving.
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