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Beef Stew Recipe, 1954

Thu, 10/28/1954 - 10:11

I am very partial to stews, soups, and chowders, and I have spent considerable time in evolving this recipe. This is due notice that this beef stew recipe supersedes any previous material I have written on the subject. I don't believe there's anything so basically wrong with our nation that more stews of this caliber will not correct it.


2 1/2 pounds lean beef, cut into one-half to three-fourths inch cubes
3 beef bouillon
1 large bay leaf
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. oregano
1/4 tsp. parsley flakes
1/8 tsp. rosemary
1/8 tsp. thyme
1 medium green pepper, cut fine
1 medium-size sweet onion, sliced thin
5 medium carrots
5 medium potatoes
10 Tbsp. flour for thickening

Bring one quart of water to boil in kettle. Dissolve the beef cubes in two cups of boiling water. Add the two cups of water to kettle water.

Put in one large bay leaf, two teaspoons salt, one-eighth teaspoon pepper, one-eighth teaspoon oregano, one-eighth teaspoon thyme, one-fourth teaspoon parsley flakes, one medium green pepper cut fine, one medium sweet onion sliced thin. Sear the beef cubes well in a large spider; put beef into kettle.

Simmer this two hours. Then add the potatoes in small chunks, and the carrots in small pieces. Simmer one hour more. Last 30 minutes, add 10 tablespoons flour paste for thickening.

I don't claim this is the world's best recipe for beef stew. All I'm saying is that of this date, it's the one that I think the best. And some day, for a different flavor, try adding one large sweet potato or a yam, cut into small pieces. It's a pleasant and tasty flavor -- if you enjoy just a whiffle of sweetness. Either way, this stew is better the second day than the day you make it. If you are having this stew for supper, make it in the forenoon.

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