Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Lean beef; in 1/2-inch cubes |
| 1 tablespoon | Shortening |
| 3 larges | Onions; chopped |
| 2 tablespoons | Butter or margarine |
| 3 larges | Carrots; diced |
| 1 large | Turnip; peeled, diced |
| 3 larges | Potatoes; diced coarse |
| 1 cup | Chopped celery; if desired |
| 6 \N | Peppercorns slightly bruised (up to) |
| 1½ can | Dark beer |
| \N \N | Boquet garni wrapped in bag |
| \N \N | Or tea ball--pinch thyme; |
| \N \N | Sprig parsley; large bay leaf |
Prebrown flour dredged cubes of beef in hot vegetable oil. At same time, brown onion slowly in butter. Add carrots, turnips, potatoes & celery to brown slightly. Mix all ingredients together plus enough water to cover.
Bring to a slow simmer, cover & cook slowly for about 2 hours or until meat & vegetables are tender. Add liquid if needed, correct seasonings, and thicken stock with flour if necessary. Serves 6-7.
MRS R.R. (MARTI) KYLE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .