Brown Stew

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Take time to brown meat slowly for that gives stew extra-fine flavor

Ingredients

  • 3 tblsp. fat
  • 1 clove garlic, cut in half
  • 2 lbs. beef chuck, cut in 1½″ cubes
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1 tsp. lemon juice
  • 1 small bay leaf
  • 4 c. hot water
  • 3 medium potatoes, peeled and cut in halves
  • 4 carrots, peeled and cut in thirds
  • 1 c. celery, cut in 1″ pieces
  • 1 c. cooked lima beans
  • 1 c. cooked peas
  • ¼ c. flour
  • ½ c. water

    Method

    • Heat fat in Dutch oven, deep stew pan or large fryer. Add garlic and meat. Brown meat on all sides in hot fat.
    • Add salt, pepper, Worcestershire sauce, lemon juice, bay leaf and 2 c. water. Cover. Simmer 2 hours; stir occasionally.
    • Remove bay leaf. Add 2 c. water, potatoes, carrots and celery. Continue cooking 30 minutes or until vegetables are tender. Add beans and peas.
    • Blend together until smooth ¼ c. flour and ½ c. water. Stir into liquid to thicken.