Yield: 6 Servings
|3 pounds||Lean beef; in 1/2-inch cubes|
|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, .