fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Beef Stew Recipe

Author Photo
By Capper's Recipe Archives | Mar 5, 2012

HD Connelly/Fotolia
This stew is thick, rich and full of flavor.

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.

Ike’s Beef Stew

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
Flour
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.

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!