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Old-Fashioned Beef Stew

Yield 5 quarts


  • 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

How to Make It

  1. 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.

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