Source: Family recipe
4 lbs. beef, cubed
Place meat in a 16 quart pot and add cold water. Bring slowly to a boil, skimming off the foam that develops on top. After all the foam is removed and the water starts to boil, add remaining ingredients. Be sure the liquid is at least 1 inch above the meat and vegetables. Bring to boiling point, then reduce heat to simmer. Cover and simmer for 4 to 6 hours, stirring occasionally.
Allow stew to cool. The grease will rise to the top and should be lifted off, leaving a nice, clear broth. If desired, diced potatoes may be added during the last hour of cooking. This stew freezes well, however if it is to be frozen, do not add potatoes as they will make the broth cloudy.
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