As I mentioned yesterday, we love soups, stews and chowders in the winter. Here is another one of our favorite recipes. This is one my grandpa enjoyed, so we named it after him. Today has been one of those days on the farm. We wanted to get our new high tunnel covered but the wind was too strong. I guess it will have to wait until next week.
Burton’s Beef Stew:
2 lbs lean stew beef, cut into bite size chunks
1 ½ cups - flour
3 tablespoons cooking oil
2 cups boiling water
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon salt
1 ½ teaspoon pepper
1 large chopped onion (1 cup)
3 to 4 medium potatoes cut in 1 inch squares
3 large carrots quartered lengthwise and cut in 1 inch lengths
1 14-oz can tomatoes, bite size
1 14-oz can stew tomatoes
Roll beef in flour. Heat oil in pot on medium heat then brown beef a few pieces at a time, setting aside each piece when browned when finished return all to the pot. Pour in boiling water and watch out for splatter. Add Worcestershire, garlic powder, salt and pepper. Lower heat, cover, and simmer for 2 to 2 ½ hours or until the meat is tender. Add onion, potatoes, carrots, and tomatoes then cook another 30 minutes until potatoes are tender. May be served hot but taste best when refrigerated overnight and reheated.