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.