This is the recipe for my mom's "worlds greatest beef stew". The whole house smelled so good that I didn't want to leave it. Mom would let me cut some of the ingredients and add them to the pot. I remember thinking she must be the smartest person in the world to know just the right ingredients and amounts to put together in the pot to come up with what heaven must taste like.
Thanks mom, you're still my favorite chef.
JO's BEEF STEW
2 lbs. beef chuck cut into 1 to 2 inch cubes
2 T. fat
4 c. boiling water
1 T. lemon juice
1 t. Worcestershire sauce
1 clove garlic, mashed
1 medium onion, sliced
1 to 2 bay leaves
1 T. salt
1 t. sugar
1/2 t. pepper
1/2 t. paprika
6 carrots, cut up
3 medium potatoes, cut up
1 jar small onions (not cocktail size)
1 green pepper, cut up
Thoroughly but slowly, brown meat on all sides in hot fat (about 20 minutes). Add water and seasonings. Cover and simmer 2 hours. Stir occasionally. Add water if necessary. Remove bay leaves. Add carrots and potatoes and cover. Cook 30 minutes longer or until vegetables are done. Add onions and green pepper 5 minutes before vegetables are done. Note: we like the green pepper crisp. You might want to add some mushrooms too!
(serves one great memory of being a kid)
Beef Stew Recipe origianaly from cookbook #1 (unavailable)
Jo's Worlds Greatest Beef Stew recipe is reprinted in our October, 1999 Menu Minder.