Fall Beef Stew

At the Snyder home Sunday dinner has become an adventure as we reach into the box of handwritten recipes we have collected from the estates of our parents. 

Once upon a time we had thought this jumble of scraps of paper should be tossed but no more! 

As we make these amazing recipes we take a mental trip down memory lane.  Did we remember the recipe , did our parents or grandparents ever make the recipe and if they did, did they like it.

This weeks offering started as a newspaper clipping the name and date of the paper cut away years before and on the paper was written the additional ingredients one of our ancestor's  added.

Ingredients

2 Tablespoons olive oil

2 onions chopped

2 lbs stewing beef

2-3 cloves of garlic minced

1 lb button mushrooms

3 stalks of celery chopped

3 large carrots chopped

1 can diced tomatoes

1 cup beer

2 cups beef broth

1 cup frozen peas

1 pkg of onion soup mix

3 bay leaves tied in cheese cloth

Cornstarch mix in water

Directions:

Clean and chop the vegetables set aside

Add olive oil to a stew pot and sauté the onions, garlic, celery for 3 minutes on medium high heat

Add stewing beef and cook until the meat has started to brown, reduce heat and add the rest of the ingredients

Simmer for 3 hours

Remove the bay leaves and thicken with cornstarch add small amounts of the cornstarch paste and stop when the desired thickness has been reached.

From Our Table to Yours

Grandma Snyder

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