New England beef stew (1974)

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New England beef stew recipe

Here’s a hearty old-fashioned stew that’s abundant with beef and fresh vegetables. It’s often served on special occasions in the Betty Crocker New England Kitchen.

New England beef stew (1974)


1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds of beef stew meat, cut into 1-inch pieces
2 tablespoons shortening
6 cups of water
3 medium potatoes, pared and cut into 1-inch cubes
1 medium turnip, cut into 1-inch cubes
4 carrots, cut into 1-inch slices
1 green pepper, cut into strips
1 cup of sliced celery (1-inch pieces)
1 medium onion, diced (about 1/2 cup)
1 tablespoon of salt
2 teaspoons of Wyler’s Instant Beef Bouillon (or 2 cubes)
1 bay leaf


Mix flour, 1 teaspoon of salt and the pepper. Coat beef with flour mixture.

Melt shortening in large skillet. Brown beef thoroughly.

Add water. Heat to boiling; reduce heat and cover tightly. Simmer 2 hours.

Stir in vegetables, 1 tablespoon salt, the bouillon and bay leaf; cover. Simmer until vegetables are tender, about 30 minutes.

If desired, thicken stew: Shake 1 cup of water and 2 to 4 tablespoons of flour in a covered jar; stir slowly into stew. Heat, stirring constantly, to boiling. Boil and stir for 1 minute.

6 servings

New England beef stew (1974)

New England beef stew recipe card

New England beef stew (1974)

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