This recipe can easily be doubled. Blanche beef for 2 min in boiling water, drain, and shred before starting recipe. This removes the extra salt contained in the beef.
I use this as a period recipe since I cook for my group in the Society for Creative Anachronism. It's a solid recipe and it is very filling. It's also incredibly fast and easy, which I need.
I never buy stew beef. I buy a large chuck roast, cut off some for stew, cut some into strips for stroganoff or pepper steak and slice some thin to marinade & stick on skewers on the grill or make Kabobs.
