(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.