Stew

Name: Stew
Prep time: 20 min
Total time: 120 min
Yield: Serves 4
Ingredients: 2 lbs beef, cut into 1-inch cubes; 2 tablespoons oil; 2 teaspoons salt; ¼ teaspoon pepper; 1 bay leaf; 1 can beef bouillon; 1 cup water; 6 medium onions; 1½ cups sliced celery; 6 medium carrots; 2 cups hot mashed potatoes; ½ cup Parmesan cheese

main~2 hrfrom the kitchen of blank (attribution line left unfilled)Phoebe Butler’s recipe box

beef · oil · salt · pepper · bay leaf · beef bouillon · water · onion · celery · carrot · mashed potato · parmesan cheese

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20 min active · 2 hr total · Serves 4 (times estimated)

Ingredients

2 lbs beef, cut into 1-inch cubes
2 tablespoons oil
2 teaspoons salt
¼ teaspoon pepper
1 bay leaf
1 can beef bouillon
1 cup water
6 medium onions
1½ cups sliced celery
6 medium carrots
2 cups hot mashed potatoes
½ cup Parmesan cheese

Steps

Brown the beef cubes in oil in a large pot or Dutch oven.
Add the salt, pepper, bay leaf, beef bouillon, and water. Cover and simmer for 1 hour.
Add the onions, celery, and carrots. Continue simmering for 30–35 minutes, or until the vegetables are tender.
Pour the stew into a 1½-quart casserole dish.
Combine the hot mashed potatoes and Parmesan cheese; spoon the mixture on top of the hot stew.
Broil until the potato topping is lightly browned. Serve immediately.