Panhandle Beef Neck Stew

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 3 pounds beef neck, cut into vertebrae sections
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter


  • 2 cloves garlic, chopped fine
  • 2 teaspoons salt Juice of Β½ lemon
  • 1 bay leaf
  • Β½ teaspoon oregano
  • Β½ can consomme, undiluted
  • ΒΌ teaspoon black pepper
  • 6 carrots, sliced lengthwise
  • 4 turnips, peeled and left whole
  • 1 can solid pack tomatoes, drained
  • 1 teaspoon arrowroot, approximately
  • 3 tablespoons brandy
  • Dash of grated nutmeg


    Presoak the pot, top and bottom, in water for 15 minutes.

    Dredge the beef neck in the flour, and then place beef in a large frying pan and brown in the olive oil on all sides. Place the browned beef neck in the pot.

    In the same frying pan, combine the remaining flour with the melted butter, garlic, salt, lemon juice, bay leaf, oregano, consomme and pepper. Simmer until thickened.

    Meanwhile, add to the pot the carrots, turnips and drained tomatoes. Pour the thickened sauce into the pot.

    Place the covered pot in a cold oven.

    Set temperature to 450 degrees.

    Cook for 90 minutes.

    Remove pot from the oven and pour off the liquid into a frying pan. Bring the liquid to a boil and thicken with the arrowroot, then add the brandy and nutmeg.

    Serve the sauce separately.

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