It's not in any of the three cookbooks I have of his but I have some other recipes of his I will look thru for you.
Do you remember anything about it?

I looked through the cookbooks I have and couldn't find the one you are requesting but did find a couple of his stews.

Quick Beef Stew

2 tablespoons vegetable oil
2 1/2 lbs. boneless beef chuck roast or steak, cut into 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
6 medium sized potatoes, peeled and cut into quarters
6 medium carrots, cut into 1-inch chunks
2 medium sized onions, cut into wedges
1 14 1/2 can ready to use beef broth
1 1/2 cup water, divided
1/4 cup all-purpose flour
1/2 teaspoon browning and seasoning sauce

Heat the oil in a 6-quart pressure cooker over high heat. Add the meat, sprinkle with the salt and pepper, and brown, uncovered, for 8 to 10 minutes. Remove the pressure cooker from the heat. Add the potatoes, carrots, onions, broth and 1 cup water. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 8 minutes. Remove from the heat and allow the pressure to drop slowly until steam no longer escapes from the vent and the pressure is completely reduced. In a small bow, combine the remaining 1/2 cup water, the flour, and browning and seasoning sauce. Remove the lid from the pressure cooker and stir the flour mixture into the stew. Cook, over medium heat, uncovered, for 8 to 10 minutes, or until thickened.

One Pot "Whatever"

2 lbs. beef cut into bite-sized pieces
1/4 cup butter or margarine
1 medium-sized onion, cut into wedges
2 celery stalks, chopped
1 cup sliced mushrooms
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 dry red wine
2 (10 1/2 ounce each)cans beef broth

In a large skillet, brown the beef in the butter. Add the onion, celery, mushrooms, garlic, salt and pepper; reduce heat and simmer for 15 to 20 minutes. Add the wine and broth; cover and simmer for 1 hour or until meat is tender.

I have a dozen of Mr. Food's books and could not find that particular recipe either, Roselin.

I looked thru all of the newsletters I have and didn't find it either. Did find one Weekend Stew that you do in the oven but it really isn't any different than your basic stew.

Is it possible the guy at the site below used Mr. Food's recipe? Check it out. May not be it but worth a shot.

Here is a link that might be useful: Stick to your Ribs Stew

Certainly sounds easy enough and that is the way of all of the Mr. Food recipes that I have tried.