Roy Rogers' Beef Stew

Roy Rogers' Beef Stew Recipe

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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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Roy Rogers' Beef Stew

Course/Dish: Beef, Beef Soups