Our Glorious Beef Stew
(A Rhodes adaptation from a McCall’s Cookbook Collection, 1972)

2 lbs stew beef

¼ Cup flour

¼ Cup oil

2 T butter

2 tsp. sugar

10 small white onions

6 medium carrots, pared and cut in thirds

1 lb. potatoes, pared and quartered

1 10-oz. pkg. frozen peas, thawed

1 3-oz. can mushrooms (optional)

2 T chopped parsley


Spices and liquids

1 tsp. salt

1 tsp. celery salt

1 clove garlic, minced

1 tsp. black pepper

1 tsp. instant minced onion

1 bay leaf

¼ Cup sherry

1 8-oz. can tomato sauce

1 Cup water

Coat meat with flour. Sauté in oil in a 4-qt. Dutch oven for about 10 minutes to brown beef on all sides.


Stir in spices and liquids. Bring to a boil. Reduce heat, cover and simmer for 1½ hours, until meat is tender. Remove bay leaf.


Meanwhile, in a medium skillet, slowly melt butter and sugar. Add onions and carrots and glaze over low heat, stirring frequently for about 20 minutes.


Preheat oven to 350°F. Stir glazed vegetables and potatoes into beef mixture. Bake, covered, for 45 minutes.


Add peas and mushrooms. Bake, covered, for 30 minutes more or until potatoes are tender.

Serve sprinkled with chopped parsley.


Serves 6-8.