Roy Rogers' Beef Stew Recipe

No Photo

Have you made this?

 Share your own photo!

Roy Rogers' Beef Stew

KATE P

By
@katesgarden

From the March 2000 issue of "Home Cooking" Magazine
Attributed to Roy Rogers.

This calls for a "kettle" which is in my opinion best approximated by a medium to large pot or dutch oven. If you have cast iron, this would be a great chance to use it for authentic western feel.

I'd serve with cornbread.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr 30 Min

Ingredients

2
large onions, chopped
1 clove
garlic, chopped
2 Tbsp
oil/butter/margarine
3 lb
beef, cut into chunks
2 tsp
salt
1 pinch
paprika
15 oz
stewed tomatoes
water to cover beef
12
potatoes, diced
1 bunch
carrots, sliced
2
green bell peppers, cut into strips
2
ribs celery, cut into strips
1 tsp
chopped parsley, to taste

Directions Step-By-Step

1
In kettle, brown onions and garlic in oil
2
Season beef with salt
3
Add beef to kettle and braise. Drain.
4
Add Paprika to taste and stewed tomatoes.
5
Simmer 10 minutes.
6
Add enough water to barely cover beef, simmer 1 1/2 hours.
7
When beef is nearly done, add potatoes, carrots, green peppers, celery, and parsley to taste.
8
Cook until vegetables are tender.

About this Recipe

Course/Dish: Beef, Beef Soups