Stillmeadow Beef Stew

Stillmeadow Beef Stew Recipe

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Susan Fisher

By
@librarylady

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!

Rating:

★★★★★ 1 vote

Prep:
1 Hr
Cook:
8 Hr

Ingredients

  • 1 1/2 lb
    beef, cut into 1 1/2 inch chunks
  • ·
    marrow bones
  • 1 can(s)
    beef consomme
  • 1 can(s)
    tomato juice
  • ·
    carrots
  • ·
    onions
  • ·
    parsnips or turnips
  • ·
    celery
  • ·
    potato
  • 1 can(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About Stillmeadow Beef Stew

Course/Dish: Beef, Bean Soups
Other Tag: Quick & Easy




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