Old Fashioned Beef Stew with Vegetables

3 pounds boneless beef chuck, cut into 1 inch squares
1/3 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
4 sprigs parsley, chopped
1 clove garlic, crushed
1 bay leaf
2 tablespoons Worcestershire sauce
1 pound fresh mushrooms, sauteed or 2 small cans
1 pound carrots, peeled and sliced
1 pound red potatoes, peeled and cut in chunks

Place meat in bowl. Season with salt, black and red pepper or all-purpose seasoning. Toss in flour and mix thoroughly. Heat 3-4 tablespoons corn oil in large heavy 6-8 quart Magnolite Dutch oven until hot. Add meat and brown sides. Continue until all meat has been thoroughly browned. Remove meat squares after browning. Put onions, celery and crushed garlic into pot and cook until soft. Return browned meat to pot; add sauce and 1 quart of hot water, scraping and mixing drippings from bottom of pot. Add carrots, potatoes and bay leaf. Cook on low heat, stirring occasionally about 1-1/2 hours, or until meat is tender. Add mushrooms and parsley 2 minutes before serving. If using fresh mushrooms, saute in margarine 2 minutes before using. Serve over rice.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana