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I have long had a paper copy of this, but just found it on the web, too. It's the same recipe. Supposedly this was made for Ike during his tenure as Supreme Allied Commander in WWII.
Now ... you said you wanted tender beef. This recipe calls for USDA Prime Round. While that sounds good, it ain't tender! I'd suggest you get a few chuck eye steaks and cut them into stew meat yourself. Chuck eye is the forequarter end of the rib eye. It is as tender as can be, but ugly. Where the rib eye has a nice round muscle, the chuck eye just has the small end of that muscle, where it joins a few other muscles. So what you get is a steak that has a lot of silver skin seams in it. Even raw it is likely to come apart if you handle it too much. But this works perfectly for stew.
And the basic recipe, as jamie Oliver says, is easy peasy.
Herewith ........
Beef Stew: Eisenhower's Recipe
Yield: 6 servings
Description: 2 lb stewing beef, (prime round) 1 lb potatoes, irish, small 1 bn carrots 1/4 lb onions 2 ea tomatoes, fresh 1 x assorted spices, (thyme, bay Leaves, Garlic, etc.,) in a cheesecloth bag 2 1/2 pt beef stock 1 x salt, to taste 1 x Pepper, to taste
Directions:
Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices. Makes 6 servings.
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