Brown Stew

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Brown Stew

(Page 30 Farm Journal's Best-Ever Recipes)


2 lbs. beef chuck, cubed - 1 1/2 inch
3 tablespoons Crisco oil
1 clove garlic - diced
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon ReaLemon
1 small bay leaf
2 cups water
3 potatoes - cubed
4 carrots - sliced thick
1 cup celery - sliced thick
2 cups water
1 cup lima beans - cooked
1 cup peas - cooked
1/4 cup flour
1/2 cup water


1. Brown beef cubes in oil.
2. Add garlic.
3. Saute 1 minute.
4. Add salt, peeper, Worcestershire sauce, lemon juice, bay leaf, and 2
cups of water.
5. Bring to a boil; reduce heat.
6. Cover and simmer 2 hours.
7. Remove bay leaf.
8. Add potatoes, carrots, celery and 2 cups water.
9. Cook until vegetables are tender - about 30 minutes.
10. Add lima beans and peas.
11. Combine and blend flour and 1/2 cup water.
12. Stir into stew.
13. Cook 1 minute to thicken.
Makes 8 servings.

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM