Another vintage recipe, this time from "The Complete Western Cookbook: The Gourmet's Guide to the Land Beyond the Pecos" by Betty Johnson (circa 1964).
This was a basic stew that tasted pretty good. My choice of tomatoes added a little zing that was a plus for me but the heat may be a little too much for those with sensitive pallets. (My son ate it with a huge glass of milk without complaints.)
Serve alone or over rice.
- about 2 lb beef chuck roast
- 1 finely diced onion
- 1 Tablespoon & 1/2 cup flour
- 1 quart hot water
- 1 can (14.5 oz) diced tomatoes*
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 small turnip, diced (about a cup)
- 3 large carrots, diced (about a cup)
- 8-10 new potatos, diced (about 3 cups)
- 1/2 cup cold water
- *I used Trader Joe's Diced & Fire Roasted Tomatoes with Organic Green Chilies.
Trim roast and cut into 1" cubes, settng aside fat and 1/4 of the roast (best pieces).
Melt fat in pot over medium high heat.
Remove bits then use fat to saute onion until translucent.
Dust the reserved meat in the tablespoon of flour.
Move onion to the side and sear the reserved meat.
Add water, tomatoes (including juice), salt and pepper.
Bring to boil then lower heat and simmer covered for about 2 hours or until meat is tender.
Add the rest of the vegetables and simmer for another 30 minutes.
Mix water and flour and stir into stew.
Serve once thickened.