I found a beef stew recipe in a vintage promotional cookbook that was published in 1961, the Cutco Cook Book. I found the cookbook at a flea market for $1.00, so I couldn’t pass it up! I love the vintage illustrations in these old cookbooks and it’s always fun to try recipes from them.
I first made this stew about four years ago, and this is actually a repost of the recipe–my original photo was really bad–this one’s a little better! I made a few more tiny changes to the recipe, too–I used light olive oil instead of vegetable oil (you can also use canola oil), used a little less water, and added a little more peas. The new amounts are updated in the recipe below.
Winter is the perfect time to eat a hot bowl of stew and I made this on one of the coldest days we’ve had so far this season! It’s a very chunky stew, so if you’re wanting to make something hearty, you’ll have to try this. The cookbook says the recipe serves four, but I think it’s more like six–it makes a big potful of stew! If you like your food well–seasoned, you’ll probably want to add additional salt and pepper or your favorite seasoning to taste; otherwise you may find this stew a little bland.
I made the stew in my cast iron Dutch Oven, but you can use whatever kind of pot with a lid that you like–just make sure it’s a large one! 🙂
RETRO BEEF STEW by NancyC, adapted from the 1961 Cutco Cook Book
Makes 4 to 6 servings
- 1 1/2 pounds stew beef (or chuck or round beef, cut into 1-inch chunks)
- 1/3 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 Tablespoons non-GMO canola oil or light olive oil
- 2 medium onions, diced
- 1 garlic clove, minced
- 1 1/2 cups boiling water
- 1 (14.5 oz.) can diced or crushed tomatoes
- 1 1/2 Tablespoons Worcestershire Sauce
- 3 medium potatoes, peeled and cut into chunks
- 1 (1-lb.) bag baby carrots that are peeled and ready to use–slice each baby carrot in thirds OR use 8 medium-size carrots, peeled and cut into 1″ thick slices
- 1 1/4 cups frozen peas
- additional salt and pepper (or your favorite seasoning) to taste, if desired
If you are cutting your own chunks of meat, trim excess fat from meat first, then cut into chunks.
Combine flour, pepper, and salt in a large ziploc bag; add chunks of meat; shake until pieces are coated.
Add oil to Dutch Oven over medium heat; add meat chunks and brown on all sides.
Add diced onion and garlic, then boiling water, canned tomatoes, and Worcestershire Sauce. Stir well to combine ingredients.
Cover and reduce heat to low; simmer for 1 hour. Add potatoes, carrots, and peas, and simmer for another hour or until potatoes and carrots are tender. Season with additional salt and pepper (or your favorite seasoning) to taste, if desired.
Stew is just the thing to warm you up on a cold day! Have you made any good stews this winter season? What ingredients do you like to use to add more flavor to them?
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