Brown Stew

(Page 30 Farm Journal’s Best-Ever Recipes)


  • 2 lbs. beef chuck, cubed – 1 1/2 inch
  • 3 tablespoons Crisco oil
  • 1 clove garlic – diced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ReaLemon
  • 1 small bay leaf
  • 2 cups water
  • 3 potatoes – cubed
  • 4 carrots – sliced thick
  • 1 cup celery – sliced thick
  • 2 cups water
  • 1 cup lima beans – cooked
  • 1 cup peas – cooked
  • 1/4 cup flour
  • 1/2 cup water

1. Brown beef cubes in oil.

2. Add garlic.

3. Saute 1 minute.

4. Add salt, peeper, Worcestershire sauce, lemon juice, bay leaf, and 2

cups of water.

5. Bring to a boil; reduce heat.

6. Cover and simmer 2 hours.

7. Remove bay leaf.

8. Add potatoes, carrots, celery and 2 cups water.

9. Cook until vegetables are tender – about 30 minutes.

10. Add lima beans and peas.

11. Combine and blend flour and 1/2 cup water.

12. Stir into stew.

13. Cook 1 minute to thicken.

Makes 8 servings.