Stove-Top Beef Stew
- 1 1/2 lb. stewing beef, in 1-inch pieces
- 4 yellow onions
- 3 large carrots, peeled and cut into large chunks
- 3 Idaho potatoes, peeled and cut into large chunks
- 1 bay leaf
- 1 Tbsp. margarine
- 1 to 2 tsp. salt and lots of freshly ground black pepper
- 1 (10 oz.) can beef broth and 3 to 4 c. water
- In large kettle, melt margarine and saute one coarsely chopped onion and the beef pieces until brown on all sides.
- Add broth, bay leaf, salt and pepper.
- Add the other three onions (peeled but whole), and the chunks of carrots and potatoes.
- Add the water. Bring to a boil, reduce heat, cover and simmer at least two hours, better longer, as the kitchen fills with a wonderful aroma.
- Add more water as needed to keep broth lively.
- Serve in soup bowls with lots of broth.
- Serves 4.
stewing beef, yellow onions, carrots, potatoes, bay leaf, margarine, salt, beef broth
Taken from www.cookbooks.com/Recipe-Details.aspx?id=436360 (may not work)