roy rogers' beef stew
(1 rating)
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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.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
Ingredients For roy rogers' beef stew
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2large onions, chopped
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1 clovegarlic, chopped
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2 Tbspoil/butter/margarine
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3 lbbeef, cut into chunks
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2 tspsalt
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1 pinchpaprika
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15 ozstewed tomatoes
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water to cover beef
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12potatoes, diced
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1 bunchcarrots, sliced
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2green bell peppers, cut into strips
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2ribs celery, cut into strips
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1 tspchopped parsley, to taste
How To Make roy rogers' beef stew
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1In kettle, brown onions and garlic in oil
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2Season beef with salt
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3Add beef to kettle and braise. Drain.
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4Add Paprika to taste and stewed tomatoes.
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5Simmer 10 minutes.
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6Add enough water to barely cover beef, simmer 1 1/2 hours.
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7When beef is nearly done, add potatoes, carrots, green peppers, celery, and parsley to taste.
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8Cook until vegetables are tender.
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