Originally posted by Carol, B, FL (9:26:41 pm) :

IKE'S OLD-FASHIONED BEEF STEW

President Dwight D. Eisenhower's wife, Mamie, loved
parties, and the couple was known for grand
entertaining. Dishes served during "Ike's" boyhood in
Abilene, Kansas, shared the menu with European
cuisine during the Eisenhowers' 8 years in the White
House. Originally, this recipe from the Eisenhower
Presidential Library fed a crowd of 60. We've reduced it
to a family-size portion.

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons cooking oil
2 cloves garlic, halved
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
5 cups beef stock or three 141/2-ounce cans beef
broth
3 medium potatoes, peeled and cubed
8 small carrots, peeled and sliced
1/2 pound frozen pearl onions
2 small tomatoes, cubed
3 tablespoons butter, melted
3 tablespoons all-purpose flour

1. In a Dutch oven or large kettle, brown beef, in
batches in cooking oil. Return all meat to oven. Tie garlic, thyme and bay leaf
in a 100% cotton cheesecloth bag. Add to meat with beef stock or broth.
Bring to boiling; reduce heat; cover and simmer for 11/2 hours or till meat is
nearly tender.

2. Add potatoes, carrots, onions and tomatoes. Cover;
simmer for 45 minutes more. Remove cheesecloth bag.

3. Mix butter and flour till smooth. Stir into beef stew.
Cook and stir for 1 minute more. Season to taste with salt
and pepper. Makes 6 servings.