Friday, February 23, 2007

Phil Reader's Beef Stew

This recipe was provided by Phil and Karell Reader. Phil often reheats the stew on the boiler backhead on one of the Pacific Coast Railroad Company's locomotives.

Phil grew up eating his Grandmother Bessie’s home cooking and fondly remembers her warm beef stews on cold winter nights. Karell had never really gotten into stewing, but after a couple of false starts and coaching from what Phil could remember from his grandmother’s stew, they put their crockpot to work, producing a thick, hearty and wholesome stew. Phil says it almost rivals Bessie’s and there are rarely any leftovers, so that is a good sign that they are on the right track with this recipe.


Vegetable oil
1 cup flour
Pepper to taste
Salt to taste
1 pound stew meat, 1-inch cubes
3 cups water
2 carrots, 1-inch cubes
2 celery stalks, 1/2-inch slices
2 russet potatoes, 1-inch cubes
1 package gravy or stew mix

Dredge the stew meat in flour, salt and pepper mix. Brown beef in oil in deep skillet. Heat water in crockpot on high. Add carrots, celery and potatoes. Place browned beef in pot with other ingredients and gravy or stew mix. Stew on high for 1-1/2 or 2 hours until all ingredients are soft and ready to eat.

Serve with fresh baked bread and garden salad.

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