Grits-beef stew

Yield: 8 Servings

Measure Ingredient
2½ pounds Beef for stew
1 cup All-purpose flour
2 tablespoons Salt
½ teaspoon Pepper
6 tablespoons Shortening
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, .

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