stillmeadow beef stew
(1 rating)
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I got this recipe from a book by Gladys Taber (can't remember which one now) and it is definitely the best stew I've ever eaten. It cooks all day long and you just gradually add whatever you've got in the pantry or fridge. It never turns out exactly the same, but it's always delicious!
(1 rating)
prep time
1 Hr
cook time
8 Hr
Ingredients For stillmeadow beef stew
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1 1/2 lbbeef, cut into 1 1/2 inch chunks
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marrow bones
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1 canbeef consomme
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1 cantomato juice
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carrots
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onions
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parsnips or turnips
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celery
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potato
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1 cantomatoes or tomato paste
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mushrooms, fresh or canned
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can also add can of beans or corn, pasta, or cabbage
How To Make stillmeadow beef stew
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1Shake beef cubes with flour, salt and pepper, and dried onion flakes. Brown in oil and butter. Add marrow bones and beef consomme. Cover and cook on low for one hour.
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2In one hour, add more liquid (tomato juice or vegetable juice) and add another vegetable. Add other vegetables gradually, every hour or so, add boiled water to cover and turn down to a simmer. Cook all day, or until all veggies are tender.
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