Beef And Mushroom Stew

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  • 1 lb. frozen corn
  • 1 lb. frozen peas
  • 1 lb. peeled carrots
  • 4 bay leaves
  • 1 cup ketchup
  • 4 cups water
  • 4 to 6 tbs. butter
  • 2 to 4 large onions, chopped
  • 1 lb mushrooms, quartered
  • 2 to 3 lbs of cheap, lean beef, in 1/2 to 1 inch cubes
  • about 1/2 cup flour
  • about 1/2 cup peanut oil

Throw the corn, peas, carrots, bay, ketchup and water into a big pot.

Fry the onions in about 1 tbs. butter per onion in a large pan until they are brown, then throw into the pot.

Fry the mushrooms in about 2 tbs. butter in a large pan until they are reduced, then throw into the pot.

Cube, flour, and fry the beef in peanut oil in a large pan until the cubes are nicely browned on some sides. You may need to do this in 2 batches. Then throw into the pot.

Start the pot boiling, stirring frequently to avoid scorching. If more water is needed to cover, add some. Simmer for 1/2 to 3 hours. The flour on the beef and the starch from the corn should thicken it up nicely: beware that if it is too thick, it will tend to scorch.

This is a very rich stew: you can make it less rich by using less butter and oil.

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