Beef Stew, Daisyfields
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 pound lean chuck beef cut in 1 1/2-inch cubes
2 tbsp fat
1 tsp sugar
1 tbsp flour
2 tsp salt
1/4 tsp pepper
1 tsp chili powder
1 bay leaf
1/3 tsp thyme or savory
2 tomatoes, peeled and quartered
1 green pepper, coarsley cut
2 cps meat stock or consomme
2 cps boiling water
6 small potatoes, pared and halved
6 small carrots, scraped and halved
6 small onions, peeled
3 or 4 stalks celery, sliced
1 cp fresh peas
1 - Brown meat slowly in hot fat in Dutch oven or heavy kettle.
2 - Sprinkle with sugar and continue browning until all meat is well seared.
3 - Dust lightly with flour and continue to brown.
4 - Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock or consomme, and boiling water.
5 - Cover kettle.
6 - Simmer over low heat about 1 1/2 to 2 hours or until meat is tender.
7 - Add vegetables, except peas, and continue to cook 30 minutes longer.
8 - Add peas; cook 15 minutes longer or until all are done.
Makes 4 servings.
We really dress this up, serving it from a lovely old Meissen onion-
ware tureen in Meissen soup plates with Staffordshire service plates
beneath. Small buttered baking powder biscuits or orange muffins com- plement it nicely.