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    Faith's Beef Stew

    Source of Recipe

    This is our family recipe, definitely not for a dieter, though, lol! This makes a fairly large quantity. Don't ask me for nutrition facts or serving quantities because I have absolutely no idea, lol. This works best in an older crockpot (15-20 years old) but can be cooked in a newer cp with some trial and error (will not take nearly as long to cook and the carrots need to be cut smaller, may need more sauce).

    Faith's Beef Stew

    stew "bulk"
    1.5 pounds stew beef
    2 pounds carrots, peeled and sliced into 1/2" rounds
    3 pounds yukon gold potatoes, peeled and in 1/2-3/4" cubes

    3 oz. tomato paste
    2 teaspoons low sodium soy sauce
    1 teaspoon worcestershire sauce
    1 1/2 teaspoons yellow mustard
    1-2 teaspoon molasses
    2 packets onion soup mix
    4 beef bouillon cubes (dissolve in 3 cups boiling water to make concentrated broth)
    1 stick of margarine

    Put carrots, potatoes & beef in crockpot. In separate bowl, stir tomato paste to relax it. Stir in soy sauce, worcestershire sauce, mustard, molasses, and onion soup mix. Slowly add broth. Pour over vegetables & meet in crockpot; stir to combine. Add pats of butter all over the top. Cover and cook all day on low, stirring once or twice (if desired). Serve with green beans & fresh Italian bread.

    To thicken, two hours before serving, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water. Temper with a couple spoonfuls of stew liquids, then add to pot and stir. Cover and let cook until dinner. OR, do this 1/2 hour before serving, but turn to high and leave cover off after adding cornstarch mixture.

    OH, the molasses make this dish - doesn't make it sweet, but it tempers the acidity in the tomato paste.




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