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. Occasionally, I will add peas to the recipe.


Beef and Barley Soup


  • 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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