Some days just call for a meat and potatoes meal.
When it’s so cold outside that you need some good old comfort food to warm you up.
Those days, I turn to my trusty Better Homes and Gardens new Cookbook that is anything but new.
But I rarely do any cooking exactly by the book. My old fashioned hearty beef stew combines ingredients from BH&G’s pot roast and beef stew recipes.
- 2 pounds beef chuck or stew beef, cut into cubes
- 2 Tablespoons vegetable oil
- 2 cups boiling water
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 3 or 4 carrots, sliced
- 2 stalks celery
- 1 or 2 bay leaves
- salt and pepper to taste
- ¼ cup all purpose flour for gravy
- Season meat with salt and pepper.
- In a large Dutch oven, heat vegetable oil over medium heat. Add meat and brown on all sides.
- Add boiling water, Worchestershire sauce, garlic, onions, bay leaves and salt and pepper to taste.
- Cover and simmer for 1½ hours, checking and stirring occasionally to prevent sticking.
- Add carrots, celery and potatoes. Cover and simmer for 30 minutes, or until vegetables are tender.
- Remove ½ cup of broth from pan and mix in ¼ cup flour. Stir until smooth.
- Move meat and vegetables to one side of the pan. Add flour and broth mixture to the other side, stirring to make gravy. Cook for five minutes until thickened. You may add additional water or beef broth if you prefer a thinner gravy.
- Remove bay leaves and serve.
- Adapted from Better Homes & Gardens New Cookbook
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