Cottage stew

Yield: 1 Servings

Measure Ingredient
1½ pounds Lean beef; cut in 1\" cubes
2 tablespoons Flour
2 tablespoons Butter
2 tablespoons Corn oil
2 \N Celery ribs; cut in chunks
1 cup Beef stock
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
1 teaspoon Prepared mustard
2 tablespoons Fresh lemon juice
3 tablespoons Chopped parsley

Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoes.

Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997

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