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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This simple stew makes those cold winter nights bearable! This recipe, originally called Deer Isle Stew, is from Natalie G. Sylvester's The Home-Cooking Cookbook. Ingredients:
2 lbs stewing beef |
1/2 cup flour |
2 tablespoons vegetable oil (approximate, adjust according to the leanness of beef) |
2 large onions, chopped |
1 cup celery, chopped |
3 tablespoons fresh parsley, chopped |
5 carrots, peeled and sliced |
3 potatoes, cut into chunks |
1 garlic clove, minced |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
3 tablespoons barley |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Coat meat with flour. Sear on all sides in oil. Put onions in pan and brown them.
2. Put seared meat, browned onions, and all other ingredients in a large pot along with enough water just to cover.
3. Simmer slowly on low heat at least 2 hours. The longer this stew cooks, the better it is.
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