Brown Stew

Name: Brown Stew
Yield: Makes 8 servings
Ingredients: 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; 1 clove garlic, cut in half

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

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.

Stew

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