Old-Fashioned Beef Stew

Oxmoor House
5 quarts


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3 pounds lean beef for stewing, cut into 1-inch cubes
3 tablespoons bacon drippings
2 (14 1/2-ounce) cans whole tomatoes, undrained
2 (15 1/2-ounce) cans tomato sauce
12 carrots, peeled and cut into 1/2-inch slices
2 large potatoes, cubed
2 large onions, cubed
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon celery salt
1 tablespoon Italian herb seasoning
1 tablespoon Worcestershire sauce
1 large green pepper, coarsely chopped
2 (10-ounce) packages frozen green peas
1/4 cup cooking sherry


Brown meat in bacon drippings in a large Dutch oven over medium heat. Stir in next 10 ingredients; mix well, and bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until meat and vegetables are tender. Add green pepper, peas, and sherry. Cover and cook an additional 15 minutes.

Created date

February 2010