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stillmeadow beef stew

(1 rating)
librarylady avatar
Recipe by
Susan Fisher
@librarylady
College Grove, TN

I got this recipe from a book by Gladys Taber (can't remember which one now) and it is definitely the best stew I've ever eaten. It cooks all day long and you just gradually add whatever you've got in the pantry or fridge. It never turns out exactly the same, but it's always delicious!

►
(1 rating)
prep time 1 Hr
cook time 8 Hr

Ingredients For stillmeadow beef stew

  • 1 1/2 lb
    beef, cut into 1 1/2 inch chunks
  • marrow bones
  • 1 can
    beef consomme
  • 1 can
    tomato juice
  • carrots
  • onions
  • parsnips or turnips
  • celery
  • potato
  • 1 can
    tomatoes or tomato paste
  • mushrooms, fresh or canned
  • can also add can of beans or corn, pasta, or cabbage

How To Make stillmeadow beef stew

  • 1
    Shake beef cubes with flour, salt and pepper, and dried onion flakes. Brown in oil and butter. Add marrow bones and beef consomme. Cover and cook on low for one hour.
  • 2
    In one hour, add more liquid (tomato juice or vegetable juice) and add another vegetable. Add other vegetables gradually, every hour or so, add boiled water to cover and turn down to a simmer. Cook all day, or until all veggies are tender.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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