Beef or Veal Stew
by Mary Rogers

URL Source:
Source: Good Housekeeping Illustrated Cookbook
Course: Main
Cuisine: American
Food Group: Beef
Serves: 10


2.5 pound(s) Beef or Veal Chunks
1/3 cup(s) flour
1/3 cup(s) canola oil
1 large Onion, chopped
2-3 clove(s) garlic, chopped
4 Beef Boullion cubes
3 cup(s) water
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/2 teaspoon(s) worchestershire sauce
5 medium Russet Potatoes (or Yukon Gold)
1 pound(s) Carrots, peeled and chunked
10 ounce Bag frozen baby peas
On a large pc of waxed paper dump the flour, then dredge the meat chunks, shaking off excess. Reserve remaining flour. In a large dutch oven heat oil over medium-high heat, brown meat a few pcs at a time, remove to platter. Add onions, garlic and reserved flour to pan drippings, saute about 5 minutes, stirring frequently. Add salt, pepper, worchestershire sauce, boullion cubes and water, stirring to loosen browned bits, heat to boiling, then add meat, bring back to boil and cook until it starts to thicken slightly (about 3-5 minutes). Cover. Reduce heat to simmer and continue simmering for 2 ˝ hours stirring occasionally. Add potatoes & carrots; bring up to a boil, then lower heat and cook for 20 minutes, covered. Add frozen peas and cook for 10 additional minutes, covered.
Notes:Can be served over noodles ( I use the no yoke “dumpling” type) Alternative: I reduce the potatoes to 3 (small) & add a large can of mushrooms and 1/2 - 3/4 lb fresh green beans (or pkg of frozen) when I add the peas. And I have used 3 cups of beef stock instead of the bullion & water if I have it in the fridge and want to use it up. ENJOY.....especially on cold winter days, warms you right up!