Gettysburg Farm Beef Stew
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds stewing beef, cubed
2 tablespoons fat
2 large onions, sliced
2 cloves garlic, minced
1 cup chopped celery
1/4 cup chopped parsley
2 1/2 cups canned tomatoes
1 bay leaf, crumbled
1/2 teaspoon thyme
1 cup peas
12 small carrots
12 small onions
6 potatoes, quartered
1/2 cup flour
1 tablespoon salt
freshly ground black pepper
Melt fat in saucepan and brown meat. Add sliced onions, garlic, celery, parsley, tomatoes, bay leaf, thyme, salt, pepper, and 2 1/2 cups water. Bring to a boil, reduce heat, cover, and simmer for 2 hours. Add remaining vegetables and simmer for 1 hour. Blend flour with 3/4 cup cold water and stir into stew. Simmer for 5 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds stewing beef, cubed
2 tablespoons fat
2 large onions, sliced
2 cloves garlic, minced
1 cup chopped celery
1/4 cup chopped parsley
2 1/2 cups canned tomatoes
1 bay leaf, crumbled
1/2 teaspoon thyme
1 cup peas
12 small carrots
12 small onions
6 potatoes, quartered
1/2 cup flour
1 tablespoon salt
freshly ground black pepper
Melt fat in saucepan and brown meat. Add sliced onions, garlic, celery, parsley, tomatoes, bay leaf, thyme, salt, pepper, and 2 1/2 cups water. Bring to a boil, reduce heat, cover, and simmer for 2 hours. Add remaining vegetables and simmer for 1 hour. Blend flour with 3/4 cup cold water and stir into stew. Simmer for 5 minutes.
Serves 6.
