Beef And Mushroom Stew
- 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.