The Recipe Bank

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Opal’s Beef Stew Recipe



2-1/2 lbs. beef stew meat
Salt and pepper to taste
1 T oil
1-1/4 c beef stock (could be beef bouillon cube w/water)
2-1/2 c cubed potatoes
2 c sliced carrots
1/3 c chopped onion
1/4 c chopped/diced celery
1 garlic clove minced
4 c tomato juice -don’t add this until you add the vegetables
1 bay leaf
1/2 t chopped fresh thyme (can be omitted)


Season the beef generously with salt and pepper. Add oil to kettle. In the cast iron kettle over medium-high heat, brown the beef on all sides (should take approximately 5 minutes). Then, reduce heat to medium/medium low, add 1 cup beef stock and slow cook beef approximately 1 hour. After meat is tender, (the approximate 1 hr.), add the remaining ingredients. Cook over medium heat for 30-45 minutes. Remove bay leaf, serve with crackers or corn bread.


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