Ingredients 2 pounds chuck, 2" cubes 1/4 cup flour 3 tablespoons salad oil 1 teaspoon MSG 1 teaspoon salt 3 tablespoons prepared mustard 2 1/2 cups tomato juice 12 small white onions 12 small carrots, pared, quartered 12 small potatoes, pared and halved 1 package frozen peas, partially thawed
Instructions Heat oven to 350. Sprinkle chuck with flour; brown in oil in skillet; when browned, remove to 3 qt. casserole. Into oil, stir next 3 ingredients and any remaining flour. Slowly add juice, stirring constantly; then pour over meat. Bake, covered, 1 hr. Add onions, carrots and potatoes; bake, covered, 45 min longer. Add peas; bake covered, 15 min longer or until vegetables are tender. Before serving, stir stew with fork to bring meat chunks to top.
Description This stew has wonderful flavor.
Servings
6
Notes I like this recipe as the meat and potatoes are cut in fairly large pieces and I think this is more appealing when served. This is a picture of the stew when I made it. I have made this stew for over 50 years and it is a standard in our home. I prefer to use V-8 juice in place of the tomato juice. It adds flavor in a lovely way.
Source Good Housekeeping
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