Beef and Vegetable Stew
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Beef and Vegetable Stew



  1. Cut beef in 1-inch cubes; dredge with flour.
  2. Heat fat in a large, heavy saucepot.
  3. Brown meat on all sides.
  4. Add salt, pepper, sugar, tomato sauce, and water.
  5. Simmer, covered.
  6. 1 1/2 hours, or until meat is almost tender.
  7. Scrape carrots, slice 1-inch thick.
  8. Peel onions; add with carrots to meat.
  9. Cover; cook 30 minutes.
  10. Add oregano or marjoram and peas.
  11. Cook 15 minutes or until meat and vegetables are done.
  12. If desired, thicken gravy before serving.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Soup

Measure: avoirdupois

Ingredient: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea

Equipment: measuring cups, measuring spoons, pot, knife

See Also