cateory: courses
Aunt louises beef stew
Reviews: 198
Ingredients:
- 6 tablespoons shortening
- 3 pounds beef stew meat, (cut into 1½-inch cubes)
- 2 medium onions, coarsely chopped
- 5 cups water
- 3 beef bouillon cubes
- 1 clove garlic, finely chopped
- 1 teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ tablespoons salt
- ¼ teaspoon black pepper
- 6 medium potatoes
- 6 medium carrots
- 3 stalks celery
- 10 pearl onions
- One 15-ounce can diced tomatoes
How to make
Aunt louises beef stew
Aunt louises beef stew
- Heat the shortening in a Dutch oven over medium heat. Add the beef and brown it well, turning on all sides. Remove from the pot and set aside.
- In the same Dutch oven, add the chopped onions and sauté until tender. Return the meat to the pan, add the water, bouillon cubes, garlic, parsley, bay leaf, thyme, salt, and pepper. Cover and simmer until just tender, about 30 minutes.
- Cut the potatoes and carrots in chunks and the celery into 3-inch sections.
- When the meat is tender, add the potatoes, carrots, pearl onions, and celery. Cook for 1 hour, or until the vegetables are tender, adding the tomatoes 20 minutes before the end of cooking. Serve with crackers or cornbread.
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Aunt louises beef stew
Aunt louises beef stew
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