Beef Stew: Eisenhower's Recipe
INGREDIENTS:
2 tb All-purpose flour
1 lb Beef stew meat, cubed
2 tb Vegetable oil
3 c Vegetable juice cocktail
1 cn RO*TEL Whole Tomatoes and
-Green Chilies (10 oz)
1/2 c Chopped onion
2 Beef bouillon cubes
2 Garlic cloves, minced
1/2 ts Dried basil
1/2 ts Dried thyme
2 1/4 c Cubed, peeled potatoes
2 c Sliced carrots
1 c Sliced celery
2 tb All-purpose flour
1 lb Beef stew meat, cubed
2 tb Vegetable oil
3 c Vegetable juice cocktail
1 cn RO*TEL Whole Tomatoes and
-Green Chilies (10 oz)
1/2 c Chopped onion
2 Beef bouillon cubes
2 Garlic cloves, minced
1/2 ts Dried basil
1/2 ts Dried thyme
2 1/4 c Cubed, peeled potatoes
2 c Sliced carrots
1 c Sliced celery
Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes, carrots and celery. Cover and simmer an additional 45 minutes or until tender.