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Phillips Ranch Beef Stew

Contributed By: Laura | See all of Laura's recipes
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Active Time:  25 Minutes
Total Time:  3 Hours 25 Minutes
This recipe is taken from the old Phillips Ranch in Rolling Hills Estates, CA. Only the addition of the Knorr Au Jus is new, all other is original and delicious. You can use Elk or even Lamb as well as the Beef. Ranch hands ate this over macaroni & cheese
3-4 pounds chuck roast with fat -- cut into bite-sized pieces and generously rolled in flour, salt and pepper
1 tablespoon, rounded, of Crisco or fresh lard
5 medium brown onions -- cut into quarters
7 large carrots -- cut into small bite-sized pieces
8 large potatoes -- cut into quarters
7 large stalks celery -- cut into pieces
8 medium-sized cloves garlic -- cut into pieces
1.5 teaspoon allspice
1.5 teaspoon nutmeg
1.5 teaspoon cardamon
salt and pepper (course ground) to taste
2 cups good quality beef broth
1 package Knorr Au Jus mix (blend in beef broth)
salt and pepper to taste
Prepare a large Dutch oven and bring to hot. Add a small amount of Crisco or fresh lard. Add floured beef chunks and brown, adding the onions and garlic with the beef as you brown it. Onions and garlic should be almost softened. Beef should be somewhat seared in fatty areas. This enhances the flavor of the beef as it stews. Add spices to the mixture and stir into the beef/onion/garlic mixture until well distributed. Add vegetables and then add the Au Jus mix and broth. Bring to a soft boil then transfer to oven. Bake with a heavy lid to assure moisture and flavor on low temperature -- I cook at about 325 degrees for about three hours. You can also use a good sized Elk roast prepared the exact same way with this recipe. Gravy is taken from the pan juices and making a traditional gravy using flour and some milk if desired. Serves 8-10 easily.

Date Added: 12/07/2010
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