1 pound lean beef chuck, cut in thin strips 2-inches long or small cubes
3 tablespoons flour
1/2 tablespoon salt
Dash of pepper
3 medium onions, sliced
3 tablespoons fat
1/2 cup tomato juice
1 3/4 cup meat stock or 1 3/4 cup hot water in which 3 bouillon cubes or 2 tablespoon beef extract have been dissolved
1 tablespoon sugar
1/2 cup sour cream
1 small can mushrooms (optional)
Roll beef in flour with salt and pepper, brown meat, and onions in hot fat 10-16 minutes. Add tomato juice, stock, and sugar. Bring to boil. Reduce heat, cover pan, simmer gently 1 1/2 hours or until tender.
When meat is tender, blend in sour cream and mushrooms. Stir well as stew comes to a boil. Salt and pepper to taste,
Serve in rice ring or buttered noodles. Dumplings, pies, or casseroles can be made with beef, veal, lamb or pork. To vary vegetables, potato, carrot, onion, tomatoes, baby limas, peas, celery, leeks, easy with parsnips and turnips.
To vary the flavor, add garlic, caraway, paprika, Worcestershire, bay leaf, marjoram, thyme, curry or chili.
In addition to the hand-written recipe for Beef Stew, this clipped recipe for "Country Style Beef Stew" was also included in the collection of Mrs. R.
Country Style Beef Stew
1 1/2 pounds boneless beef check
2 tablespoons fat
3 cups boiling water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 small or 1/2 medium clove garlic
1 medium onion
1 bay leaf
2 teaspoon salt
Pepper to taste
1/2 teaspoon paprika
Dash of cloves
1 teaspoon sugar
3 large or 4 medium carrots, quartered
8 small onions
2 or 3 potatoes, cut in lengths
Cut beef into 1 1/2 inch cubes; brown slowly on all sides in fat. Add boiling water, lemon juice, Worcestershire sauce, garlic, onion, bay leaf, and seasonings. Cover, simmer over low heat 2 hours. Add more boiling water if needed. 30 to 40 minutes before meat is done, add carrots, onions, and potatoes. Continue cooking until vegetables are done. Meat and vegetables may be removed and gravy thickened if desired.