This recipe was recently posted in the CopyKat Recipe exchange list. Thanks to IvanaEB for this great recipe. This stewed beef goes well over biscuits. This is another great way to use inexpensive stew meat such as a chuck roast.
Beef a la Mode
Here is a nice take on beef stew.
- 4 pounds beef stew meat cubed
- 8 carrots sliced
- 1/2 cup flour
- 1 1/2 cup sweet onion chopped
- 1 1/2 teaspoons salt
- 2 pounds potatoes quartered
- 1/4 teaspoon pepper
- 28 ounces tomatoes
- 3 tablespoons bacon fat
- 1 tablespoon sweet marjoram
- 1 tablespoon chervil
- 1 tablespoon basil
- 1 tablespoon summer savory
Roll meat cubes in mixture of flour, salt and pepper. Brown cubes in bacon fat. Arrange meat in a small soup pot. Add carrots, onion, potatoes and the pulp drained from the canned tomatoes. (Reserve tomato juice.) Stir remaining seasoned flour into fat left in pan. When mixture bubbles add gradually, reserved tomato juice, stirring constantly.
Cook until slightly thickened. Add herb mixture. (If you dislike seeing herb flecks in the liquid it may be tied in a square of cheesecloth.) Pour liquid over meat and vegetables, adding, if necessary enough water to come one inch from top of casserole. Cover. Bake at 325 degrees for 4 hours. The longer you cook it the better the dish. Serve over rosemary biscuits. (Add 1 teaspoon finely chopped rosemary to regular biscuit dough).