Beef Stew Recipe

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Beef Stew

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is wonderful made in a cast iron pan.

1-2 pounds beef chuck roast, cut into 1-2 inch cubes
3 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1-2 onions, chunked
1 green bell pepper, chunked
1-2 potatoes, chunked
1 turnip, chunked
1 tablespoon sorghum, molasses or honey
1 teaspoon dry mustard
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon dried thyme, or 1 tablespoon snipped fresh thyme
3-4 parsley stalks, snipped
2 cups beef stock
1/2 cup whiskey, beer, or water

Dredge the cubes of meat with flour, salt, and pepper. Heat oil in a dutch oven or other heavy bottomed casserole and then brown meat pieces on all sides, about 10 minutes total. Add remaining ingredients and simmer, loosely covered, for 1 1/2 to 2 hours, or until ingredients are tender and flavors have blended, adjusting seasonings as desired.

Recipe created 1998-06-23.