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Volume III
January 27, 2012

Weekly Home / Recipe Center

Beef Stew

Serves 6


1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shortening
2 pounds beef stew meat or leftover roast
6 cups hot water
2 cubes beef bouillon
1 teaspoon sugar
1 tablespoon salt
1/2 teaspoon pepper
1 bay leaf
1 teaspoon paprika
dash allspice
4 potatoes, cubed
4 carrots, sliced
1 onion, diced
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Mix flour, salt and pepper together in plastic bag. Add beef stew meat and shake. Melt shortening in large skillet and add beef stew meat. Cook until browned. Add water and bring to boil. Pour into large casserole dish. Bake at 325°F for 2 hours. Stir in remaining ingredients. Bake for another 30 minutes.

To thicken stew, measure 4 tablespoons flour into 1/2 cup cold water. Stir with wire whisk until smooth. Gradually stir into stew. Bake for another 15 minutes, or until stew is bubbly and thick.

NOTE: If using left over roast, omit first 4 ingredients. Combine rest of ingredients in large casserole dish and bake for 1 hour.

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