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Associate.com - Share Your Recipe!

Recipe Name: Old-fashioned Beef Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Pound(s) Beef chuck, cut in 1 1/2"
cubes
2 Tablespoon(s) fat
4 Cup(s) Boiling water
1 Tablespoon(s) Lemon juice, optional
1 Teaspoon(s) Worcestershire sauce
1 Clove garlic
1 Onion, sliced
2 Bay leaves
1 Tablespoon(s) Salt
1 Teaspoon(s) Sugar
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) Paprika
1 Dash(s) Allspice or cloves
6 Carrot
1 Pound(s) Small white onions
Directions:
Thoroughly brown the meat on all sided in hot fat, (oil) turning
often.Add water, lemon juice, Worcestershire sauce, garlic, sliced
onion, bayleaves and seasonings. Cover; simmer (don't boil) 2 hours,
stirringOccasionally to keep from sticking. Remove bay leaves and
garlic. Addcarrots and onions. (If carrots are large, halve or
quarter.) Cubedpotatoes may be added, too. Cover and cook 30 minutes or
more, or untilvegetables are done. Remove meat and vegetables. Thicken
liquid forgravy if desired. Makes 6-8 servings.Formatted by Nancy Jane.
jeepster4@sprintmail.comNOTES : The above is the recipe as printed in
the cookbook. I use it asa base only. Here is where it becomes hard
because I have made this forso long that I don't measure exactly and go
a lot by taste. I double allthe spices except for the salt and sugar.
I add them later and totaste. I use at least 1/8t of both of the
allspice and cloves. We havehere a very rich tasting boullion-type
liquid called BV (I use this alot to enrich the beef flavor of pot
roast stews, etc.) I add 2T BVwhen adding the boiling water. The BV,
like bouillon is salty, thus thereason for salting later to taste. I
also don't use the onions, but uselarge chunks of the carrots and
potatoes. This is so popular with myfamily that I always double the
recipe. (and double the double spices)After the meat and broth are
ready, I take out 1/2 to freeze for a latermeal. It freezes well and is
very versatile. Sometimes I thicken thebroth, but more often I do not.
Sometime I use noodles or dumplings.Recipe by: Better Homes and Gardens
(1962)Posted to MC-Recipe Digest V1 #501 by jeepster4@sprintmail.com on
Mar05, 1997.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 679
Calories From Fat: 469
Total Fat: 52g
Cholesterol: 156.1mg
Sodium: 1330.1mg
Potassium: 649.9mg
Carbohydrates: 11.2g
Fiber: 2.7g
Sugar: 5.7g
Protein: 39.8g


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