Beef Stew


  • 2 pounds stew beef
  • 1/8 c Vegetable Oil
  • 4 cups Beef Broth
  • 1 teaspoon Minced Garlic
  • 1 Bay Leaf
  • 1 teaspoon Thyme
  • 1 teaspoon Marjoram
  • 6 – 8 Carrots (1/2 inch slices)
  • 1 Turnips (cubed)
  • 1 Large Onion (coarsely chopped)
  • 10 Mushrooms (halved)


Heat oil in a Dutch oven over briquettes until oil shimmers but does not smoke. Add beef and brown  in 2 or 3 batches. Remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot. Return meat to pot. Stir in beef broth, garlic and herbs. Bring to a boil. Cover and simmer 1 hour. Add carrots, turnips and onions. Simmer covered 45 minutes or until carrots are almost tender. Stir in mushrooms . Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally. Use 10 briquettes on the bottom of the pot adding new briquettes as needed. Makes approximately 10 cups.

One response to “Beef Stew

  1. Pingback: Dutch Oven Recipes | The Survival Library

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