Family beef stew

Yield: 1 Servings

Measure Ingredient
2½ pounds Stew beef; 2\" cubes
8 \N Carrots; cut diag. 2\" chunks
3 mediums Idaho potatoes; chunked
2 larges Spanish or videlia onions
1 can Italian stewed tomatoes; (14-1/2 oz can)
2 tablespoons Flour
\N \N Seasoned pepper; to taste
¼ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
1 tablespoon Worcestershire sauce

Halve the onions lengthwise and cut into rings. Peel and chunk carrots and potatoes. Place half of the vegetables in the pot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.

Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997

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