Beef Stew

Mother’s favorite recipe for beef stew is below and she often would cook the meat in the beef stock and let stand overnight, before adding the vegetable and serving the next day.

ingredients

4 -5 Lbs. Chuck Roast
3 - 4 Tablespoons Vegetable Oil
3/4 Cup Flour
Salt and Pepper
6 Cups Beef Stock
4 - 5 Potatoes
4 - 5 Carrots
3 Ribs Celery
4 Onions
2 Cloves Garlic
1 Cup Red Wine
1 Teaspoon Oregano
1 Teaspoon Marjoram
1 Teaspoon Parsley
1 Cup Frozen or Fresh Peas

directions

1
In a heavy pan, heat oil over medium heat. Cut up roast into serving pieces, remove excess fat and dredge in flour, salt and pepper. Brown on all sides and reduce heat to low and add garlic and cook until garlic is tender. Add wine and beef stock and simmer until tender, around two hours. Add cut up potatoes, carrots, celery, onions, oregano, parsley and marjoram.
2
Cook until vegetables are tender, during the last 3 - 4 minutes of cooking time, add frozen peas. Serve hot.

Source: Margaret Christoph