Cottage stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean beef; cut in 1\" cubes |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Corn oil |
| 2 | 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 |
Directions
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