Farm Journal's Four-Hour Beef Stew

Bear's Anecdote - A friend of mine from Huntsville, Alabama (Tim P. - It isn't good to give full names on the internet.) put me onto the Farm Journal's "Best Ever Recipes" book. He sent me a couple recipes. Here is the information on how to find the book on the web.

Farm Journal's Best-Ever Recipes, by Elise W Manning Publisher: Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday, Copyright 1977. ISBN: 0385129661 : 9780385129664 OCLC: 2917780

• 1-1/2 lbs. lean stewing beef, cut into 1-inch cubes.
• 3 medium potatoes, pared and quartered.
• 6 medium carrots, pared and cut into 1-inch pieces.
• 2 medium onions, quartered. (Bear would make it 3 onions.)
• 1 c. sliced celery.
• 2 tsp. seasoned salt.
• 1/8 tsp. pepper.
• 1 (15 oz.) can tomato sauce.
• 1 c. water.
• 1/4 c. flour.
• 1/2 c. water.
• (Hey! Where is the garlic?.)

1. (Bear would brown the beef first, but...)
2. Combine beef, potatoes, carrots, onion and celery in Dutch oven. (Garlic??)
3. Sprinkle with seasoned salt and pepper.
4. Pour on tomato sauce and 1 c. water.
5. Stir to mix.
6. Cover and bake in 275 degree oven for 4 hours.
7. Remove from oven and place on range top.
8. Combine flour and 1/2 c. water in small bowl.
9. Blend until smooth.
10. Add flour mix to stew.
11. Cook until liquid thickens, stirring often.

Makes 6 servings.

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