roy rogers' beef stew

(1 rating)
Recipe by
KATE P
WATERLOO, IN

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.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min

Ingredients For roy rogers' beef stew

  • 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

How To Make roy rogers' beef stew

  • 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.

Categories & Tags for Roy Rogers' Beef Stew:

ADVERTISEMENT