Clifton's Beef Stew
- 1 3/4 pounds beef stew meat
- 1 onion chopped
- 1/4 teaspoon paprika
- 1 bay leaf
- Salt to taste
- Freshly-ground black pepper to taste
- Water as needed
- 1 can tomatoes - (8 oz)
- 1/2 cup tomato puree
- 2 cups beef stock
- 1/4 cup cornstarch
- 1 pound carrots cut 1 1/2" chunks
- 1 3/4 pounds boiling potatoes peeled, and cut 1 1/2" chunks
- 1 onion quartered
- 3/4 pound celery cut 1 1/2" slices
- 1/2 cup frozen peas thawed
Place stew meat, chopped onion, paprika, bay leaf, salt and blackpepper to taste in roasting pan. Add 1/2 cup water and mix well. Roast at 400 degrees 1 hour until meat is browned. Add tomatoes, tomato puree and beef stock to meat mixture and mix thoroughly. Bake 1 1/2 hours longer.
Dissolve cornstarch in 1/4 cup water. Add cornstarch mixture to meat mixture. Mix with wooden spoon and bake 30 minutes longer, stirring occasionally.
While meat cooks, place carrots and potatoes in steamer rack and steam 20 to 30 minutes. Remove vegetables to platter but do not pour off vegetable juices. Place celery and quartered onion in steamer rack and steam until done, 10 to 15 minutes. Remove vegetables, but do not pour off juices. Add peas to vegetable water and blanch 3 minutes. Drain.
When meat is done, add peas, hot steamed vegetables with juices to meat and gravy mixture. Mix thoroughly with wooden spoon. Garnish with peas.
This recipe yields 6 servings.
Each serving: 350 calories; 482 mg sodium; 59 mg cholesterol; 5 grams fat; 48 grams carbohydrates; 28 grams protein; 2.73 grams fiber