Recipe: Beef and Vegetable Stew with Variations

BEEF AND VEGETABLE STEW WITH VARIATIONS

1 1/2 pounds beef stew meat
1/3 cup fat
1/3 cup flour
Salt and pepper
1/2 cup chopped onions
1 bay leaf
3 cups hot water (or meat stock)
1 teaspoon Worcestershire sauce
4 stalks celery
1 dozen small onions (or 6 medium onions)
6 medium carrots
4 medium potatoes

Cut meat into 1 1/2-inch cubes; coat with flour. Slowly brown meat in hot fat until well browned on all sides.

Add salt, pepper, chopped onions and bay leaf and slowly stir in hot water or meat stock. Add Worcestershire sauce. Cover pan, turn heat low and simmer about 2 hours or until meat is very tender when pierced with a fork.

Add sliced celery, whole onions, if small (or cut up, if larger), carrots cut into 2-inch lengths, potatoes cut into quarters. Sprinkle vegetables well with salt and pepper. Cover and simmer 20 to 30 minutes longer or until vegetables are tender.

TO SERVE:
Remove meat and vegetables to hot platter and keep in warm place. Thicken liquid, if desired, by mixing 1 or 2 tablespoons flour with 3 tablespoons cold water to make a smooth paste. Add to hot liquid, cook and stir until thickened, season to taste and pour over meat and vegetables.

STEW VARIATIONS:

1. MEATS:
Veal or lamb may be used in place of beef. These require shorter cooking time, usually only one to two hours.

2. VEGETABLES:
In place of vegetables at left, use peas, green beans, cauliflower, whole kernel corn, tomatoes, lima beans, cabbage or kidney beans. (Use these in interesting and attractive combinations. Add vegetables just long enough before serving time so that they will be tender.)

3. SEASONINGS:
Thyme, marjoram, rosemary, parsley, celery tops, curry or chili powder, garlic, green pepper, whole cloves, dry or prepared mustard, catsup, chili sauce, wine vinegar.

4. LIQUIDS:
Tomato juice, tomato sauce or puree diluted with water, canned tomatoes.

5. WAYS TO SERVE:
On cooked noodles or rice, baking powder biscuits or split corn bread. Or cook with dumplings. Another variation is as meat pie, with a topping of mashed potatoes, pie crust, biscuit dough or corn bread batter.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Ideas with Meat, American Meat Institute, not dated