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June Allyson's Beef Stew
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- #35687
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 pounds lean round or chuck steak
3 tablespoons butter or salad oil
1 large onion, peeled and chopped
1 clove garlic, minced
2 cups sliced carrots
2 cups potatoes, cut into large pieces
2 stalks celery, chopped
2 cups green peas or string beans
1 cup corn, cut from cob
2 cups water or beef broth
1/2 cup vermouth
1 1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon tarragon
1 pinch thyme
1 bay leaf (optional)
freshly grated Parmesan cheese
directions
Brown beef quickly in melted butter. Remove beef to heated dish.
Brown onion and garlic in pan drippings over low heat. Prepare vegetables, then set aside.
Return beef to stockpot with onion and garlic. Add potatoes, carrots, celery, water, vermouth, seasonings and herbs. Cook slowly for 10 minutes or so.
Add green peas and corn, cook 10 minutes more or until vegetables are tender. Taste to correct seasonings.
Spoon into soup plates. Garnish with Parmesan cheese at the table.
NOTE: If desired, stew can be thickened with flour but tastes best using natural juice of vegetables and meat to flavor the stew.
added by
princesskaysmom
nutrition data
438 calories, 17 grams fat, 29 grams carbohydrates, 38 grams protein per serving.
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reviews & comments
April 6, 2015
Simmer an hour and fifteen minutes before adding corn and peas. I have the original 70's newspaper article.
January 26, 2011
This recipe was in the Chicago Tribune in the early 1970s. I love this stew - it is great! I lost the clipping and have been searching for this recipe ever since. Thanks so much!!