Title

Beef Stew

Subject

beef stew meat

vegetable oil

water

celery

carrots

onion

diced tomatoes

tomato paste

beef bouillon granules

oregano

thyme

basil

parsley flakes

salt

pepper

barley

Description

BEEF STEW

2 pounds beef stew meat, cut into
1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14-1/2 ounces) diced
tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon each dried oregano,
thyme, basil and parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all
sides; drain. Add the water, celery, carrots,
onion, tomatoes, tomato paste, bouillon
and seasonings. Bring to a boil. Reduce
heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15
minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts).

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# Beef Stew

## Ingredients

- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 5 cups water
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 tsp each dried oregano, thyme, basil and parsley flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup quick-cooking barley

## Instructions

1. In a Dutch oven, brown meat in oil on all sides; drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
4. Stir in barley; cover and simmer 10–15 minutes longer or until barley is tender.

Yield: 8 servings (about 2 quarts).

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0004-20260522-0055

Coverage

Florida, US