THERE'S NOTHING LIKE A BOWL OF HEARTY BEEF STEW!

I used to cook lunch for our small church school and I developed this recipe for Beef Stew which everyone loved. I serve it over rice with hot, buttered cornbread . 


BEEF STEW
1 3-5 lb. beef Shoulder Roast, seasoned
TONY CHACHERIE'S CREOLE SEASONING
GARLIC POWDER
OIL for searing the roast
Season Roast and brown on all sides over high heat in a heavy Magnalite Pot,
then, reduce heat to low and pour 1-2 cups water around the roast.
Add:
2 envelopes of LIPTON BEEFY ONION dry soup mix
Sprinkle over the roast.
1 very large Onion, chopped fine
Spread chopped onion over the roast
Let simmer for 2-3 hours on low.
Remove roast to a platter, trim any fat and cut meat into large chunks and refrigerate overnite.
Remove fat from pot after chilling overnight and discard.
Cut meat into bite size pieces and add 2 more cups of water and cook on Med. High.
Add:
2-3 envelopes of Brown Gravy Mix and
1 cup cold water
Stir until dissolved.
Add to the pot and stir while adding.
Meanwhile, peel and chop potatoes and carrots, as many as desired,and boil until almost tender.
***Parboiling the potatoes and carrots in another pot cuts down on the gassiness
of the potatoes.***
Drain vegetables after parboi;ing and add to the pot of beef.
Boil the stew on high, stirring constantly,until thickened.
Serve over rice.
Serve with cornbread.
***The Beef Stew will taste even better after refrigerating it for one or two days before serving it.***
Enjoy!
Tamar