Mom's Beef Stew
3 lbs chuck roast or rump roast, cut into 1" chunks
3 lbs Russet potatoes, washed, peeled & cut into chunks
1/2 lb baby carrots, washed
1 small onion, cut into large slivers
1 15 oz can stewed or sliced tomatoes
1 15 oz can long green beans
1/2 cup flour or corn starch
1/2 teaspoon salt
1/4 teaspoon black pepper
In an 8-12 quart heavy pan brown meat in 3 tablespoons of cooking oil. When browned on all sides, ADD carrots and cover with 4 quarts of water and bring to a boil. Reduce heat and cook covered on low heat for 20 minutes
ADD onion, potato chunks and tomatoes. Return to a boil and reduce heat to low and cook 30 minutes covered.
ADD green beans.
Put flour or corn starch into a coffee cup and add enough water to make a sauce. Make sure the flour mixture is well mixed, then slowly pour flour mixture into the stew, stirring constantly to thicken mixture. Cook about 5 minutes.
Serve with biscuits, cornbread or hot rolls.
Thanks for visiting and come back anytime!
Paw Paw Jim