 Beef Stew
- 3 pounds lean beef, round or rump
- 2 tablespoons butter or other fat
- 1/2 teaspoon salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 pinch thyme
- 6 small whole carrots
- 3 large potatoes, quartered
- 1/2 pound small white boiling onions
Cut meat into small pieces. Brown in fat. Add water to cover and seasonings. Simmer, covered, about 2 hours. Add vegetables and simmer until vegetables are tender--about 30 minutes. If desired, this stew may be served with dumplings.
Serves 6.
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