June Allyson’s Beef Stew
2 pounds lean round or chuck steak
3 tablespoons butter or salad oil
1 large onion, peeled and chopped
1 clove garlic, minced
2 cups sliced carrots
2 cups potatoes, cut into large pieces
2 stalks celery, chopped
2 cups green peas or string beans
1 cup corn, cut from cob
2 cups water or undiluted beef broth
1/2 cup vermouth
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon tarragon
Pinch of thyme
1 bay leaf (optional)
Freshly grated Parmesan cheese
Brown beef quickly in melted butter. Remove beef to heated dish. Brown onion and garlic in pan drippings over low heat. Prepare vegetables; set aside. Return beef to stockpot with onion and garlic. Add potatoes, carrots, celery, water, vermouth, seasonings and herbs. Cook slowly for 10 minutes or so.
Add green peas and corn, cook 10 minutes more or until vegetables are tender.
Taste to correct seasonings. Spoon into soup plates. Garnish with Parmesan cheese at the table. If desired, stew can be thickened with flour but tastes best using natural juice of vegetables and meat to flavor the stew.