Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Another Stew Recipe - Great Comfort Food for a Winter NIght

 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

Directions:

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.

 
 

Grandma's Pot Roast

Grandma’s Pot Roast

1 – 3 to 5 pound chuck roast

3 tablespoons of flour

2 tablespoons vegetable oil

Roll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:

1 ¾ cups of beef broth

1/4 teaspoon of peppercorns

1 teaspoon of salt

2 bay leaves

Bring this to a boil and reduce the heat to low and simmer covered for 2 hours. Then add:

 

2 pounds of potatoes, pared and quartered

1 cup of sliced celery

2 cups of sliced carrots

1 pound of peeled white onions

 

If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until vegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley. Pour off drippings and thicken with enough flour to make gravy.

 
 

Beef Stew Kind of a Day

BEEF STEW
2 pounds beef chuck or stew meat, cut in 1-inch cubes
¼ cup flour
1 ½ t salt
½ t pepper
1 ½ cups beef broth
1 t Worcestershire sauce
1 clove garlic
1 bay leaf
1 t paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced


Place meat in crock-pot. Mix flour, salt & pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients & stir to mix well. Cover & cook on low 10 to 12 hours. (High: 4 to 6 hours) Stir stew thoroughly before serving.

 
 
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