Gaston Beef Stew from The Joy of Cooking

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New member
Dec 11, 2017
Source: Joy of Cooking, 1975 edition; page 459
This one-dish meal seems to taste better when cooked a day ahead.
Cut into small pieces and, if very salty, par blanch
1/2 lb salt pork.
Dry and sauté the pork slowly in a large skillet.
Cut into pieces:
2 lbs. stewing beef

Brown the beef in the hot drippings over high heat. Spoon off most of the accumulated fat.
Sprinkle the meat with:
Seasoned Flour.

Combine and heat until boiling:
1 1/2 cloves of garlic, chopped
1 large chopped onion
1 cup bouillon
1 cup canned tomato sauce
12 peppercorns
3 whole cloves
1/4 cup chopped parsley
1/3 bay leaf

Place meat in a heavy saucepan. Pour above ingredients over it.
Simmer covered 2 to 3 hours or until meat can be easily pierced with a fork.

During the last hour of cooking, add:
1/2 cup dry white wine
Cook separately until nearly tender:
6 medium-sized pared quartered potatoes
6 pared quartered carrots
1 rib chopped celery.
Add these vegetables to the stew for the last 15 minutes of cooking.
I use my own tomato sauce, season the flour with salt, pepper, and smoked paprika, and substitute red wine for the white.


New member
Mar 27, 2018
Re: your open thread post. I guess it doesn't matter about the spammers, because no one uses the forum. I thought this was going to be a place to post since I deleted and will not resign up with Disqus, but I guess not.

On topic note, I'm surprise Bizcuck isn't posting recipes here....
Likes: Oracle