While there are many variations on beef stew, the most basic is often the most delicious. This recipe from the CAPPER’s archives was submitted in 1954, and is a tried-and-true keeper. Lamb, which was often used by the Irish, is just as tasty when used in place of the beef.
2 pounds stewing beef
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
2 1/2 pints beef stock
Assorted herbs (thympe, bay leaf, garlic) in a cloth bag
Salt and pepper, to taste
Accent, to taste
Stew beef until tender. Add vegetables, herbs and seasonings, and cook until vegetables are done. Remove bag of herbs and discard.
Strain off 1 cup stock from the stew, and thicken it with a little flour. Pour back into stew and simmer for 30 minutes. Season with salt, pepper and Accent.
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