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Old Time Beef Stew

Contributed by: Chris WebAdmin of RecipesNow.com

Since 1925, Le Creuset craftsmen have been perfecting the art of hand finished porcelain enameled cast iron cookware. The combination of porcelain and cast iron spreads heat more evenly and retains heat longer, and won't react to acidic food. Tight fitting lids and even heating form a blanket of heat which gently cooks food and seals in flavor.

Le Creuset Round French Oven, 5.5 Qt.
This everyday pot never makes it to the cupboard: it goes from stove or oven to table to dishwasher to refrigerator or freezer, if there are leftovers. These ovens work well with all heat sources: gas, electric, induction and ceramic top ranges. The knobs and handles are oven safe to 450 degrees F. dishwasher safe. All LeCreuset porcelain enameled cast iron cookware is backed by a lifetime warranty. Available in Blue.

Old Time Beef Stew

  • 2 lbs. beef chuck, cut in 1 1/2 inch cubes
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic
  • 1 med. onion, sliced
  • 1 or 2 bay leaves
  • 1 tbsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • Dash of ground allspice or cloves
  • 6 carrots, pared and quartered
  • 4 potatoes, pared and quartered
  • 1 lb. sm. white onions

In Dutch oven, thoroughly brown meat in 3 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cook covered 30 to 45 minutes or until vegetables are tender.

Gravy:

Skim most of fat from liquid. Measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tablespoons all-purpose four until smooth. Stir in hot liquid and cook about 3 minutes until bubbly.

Makes 6 to 8 Servings


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