Beef Stew

When Jason and Aaron were in 2nd and 3rd grade, we did a unit study on Colonial America and the Revolutionary War. One of the books I found at the library was a cookbook with the history of food and a few recipes from that period. I don’t know how authentic the stew recipe for “Minuteman Stew” was, but we all fell in love with it. It has been at least 10 years and I have never fixed beef stew any other way since.




1 to 2 lbs stew meat

1 -2 tablespoons oil

8 cups beef broth

2 teaspoons salt

1/2 teaspoon pepper

4 bay leaves

4 cloves of garlic, minced

1 onion  (We don’t eat onions, so I use onion powder.)

4-6 potatoes, peeled & diced

6-8 carrots, peeled & chopped


Brown meat in oil using a large, heavy pot.

Add beef broth & seasoning. Cover. Bring to a boil. Reduce heat & simmer for 1 hour.

Add vegetables. Return to a boil. Reduce heat & simmer, covered, for 30 minutes.




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