Aunt Tu's "French" Beef Stew
Submitted by Joan Darby
The following is from my mother’s handwritten recipe, you will hear her talking! I do use wine generously. I do use green pepper. I do not use tomatoes. As to spices, I generally use basil, bay leaves, garlic, marjoram, oregano, paprika, rosemary, and thyme.
Ingredients
Cut up stewing beef
Flour
Beef stock
Preferred vegetables (celery, onion, carrots, peppers)
Frozen peas
Wine
Parsley
Directions
Preheat oven to 325 degrees
Trim off excess fat from beef and shake in bag of brown flour, salt, and pepper
Brown in skillet with only enough grease (bacon drippings, cooking oil, or whatever) to keep from sticking
Remove browned meat to a casserole type of baking dish
Then you can add a bit of liquid (can of beef consomme or beef stock or just plain water) to drippings left in skillet
Next after simmering a bit add this liquid to baking dish containing meat
Put in oven and then add “whatever” such as celery, onions, carrots, green peppers, only I prefer these vegetables to be cut in very thing slices (I do not put potatoes in my stew)
When you add vegetables, also put in seasonings—you have to experiment a bit
Add more liquid if necessary to cover and let back in oven until all is tender
Wine may be added—I also cook frozen peas and add some to almost done stew
Skim or lift off fat that surfaces and then heat again in the oven
Sprinkle with minced parsley when you serve
Of course, this is best a day or two after making—Leave on cold porch or refrigerate. This is something you lend your own special touch as far as seasoning goes. Sometimes I put in a can of tomatoes—break the tomatoes up with a spoon—or tomato paste. I don’t do this as a rule though.