Yield: 8 Servings
|2½ pounds||Beef for stew|
|1 cup||All-purpose flour|
|2||Cloves garlic; minced|
|4 cups||Boiling water|
|3 cups||Cooked tomatoes|
|1 teaspoon||Worcestershire sauce|
|18 smalls||White onions; peeled and quartered|
|7||Carrots; peeled and cut into 2-inch strips|
|2 cups||Cooked green peas|
|1 cup||Uncooked grits|
Cut meat into 1-½ inch cubes. Combine flour, salt, and pepper; coat meat well with this mixture. Melt shortening in Dutch oven; add meat and brown.
Add garlic, boiling water, tomatoes, and Worcestershire sauce. Cover and simmer for about 2 hours or until meat is tender. Add onions and carrots, and cook an additional 20 minutes. Add more salt, if needed. Add peas and uncooked grits; cook for 15 minutes. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .