Savory Beef Stew

Source: Betty Crocker's Dinner For Two-Book 3, pg 64. ISBN 0-553-20656-7

I got the aforementioned book when Kathy and I were first married and before the ravenous pirannas were around to clear out our fridge and pantry.  The recipe below is a doubling of the recipe in the book.



This recipe pairs well with a Citrus Salad and Chocolate-Chip Oatmea Cookies with Dried Cherries.

Serves: 4, 
Cooking Time:  4 hours.

Ingredients:

• 4 Tbls Shortning (divided)
• 1 to 1 1/2 pounds Beef Stew Meat, cut into 1-inch pieces
• 1 1/2 cup Water
• 1 1/2 cup Beef Broth
• 2 Beef Bouillon Cubes
• 1 Clove Garlic, minced
• 1 Bay Leaf
• 1 tsp Salt (optional)
• 1/4 tsp Allspice
• 1/2 tsp Lemon Juice
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• 4 small or 2 medium Onions, cut into quarters
• 4 medium Potatoes, pared and cut into 1-inch cubes
• 4 medium Carrots, cut into 1-inch pieces
• 10 oz pkg Frozen Peas
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• 1 cup Water
• 4 Tbsp flour

Directions:

1. Melt 2 Tbls shortening in a dutch oven or 4 quart pot.
2. Dry surfaces of 1/4 the meat pieces with a paper towel
3. Brown Meat
4. Remove browned meat to a bowl, repeat previous steps adding second 2 Tbsp of shortening after 2nd browning.
5. Add water and broth into hot pan.
6. Deglaze the pan by scrapping the meaty bits in the pan's bottom
7. Add Buillion Cube, Garlic, Bay Leaf, Salt (optional), Allspice, and lemon juice.
8. Heat to boiling, stirring occasionally
9. Reduce heat, cover and simmer until meat is almost tender. 1 to 1 1/2 hours
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10. Add onions, potatoes and carrots; heat to boiling.
11. Reduce heat; cover and simmer 30 minutes
12. Check to be certain the vegetables stay with liquid.  Add more liquid as needed.
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13. Shake 1 cup water and the flour in a tghtly covered jar until smooth. 
14. Stir into the stew.
15. Heat to boiling stirring constantly.
16. Boil and stir 1 minute.