Recipe: Ike's Old-Fashioned Beef Stew (repost)

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. This recipe has been 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 cans beef broth, 14 1/2-ounces each)
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

In a Dutch oven or large kettle, brown beef, in batches in cooking oil. Return all meat to Dutch 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 1 1/2 hours or till meat is nearly tender.

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

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
From: Carol, B, FL