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 \N | Cloves garlic; minced |
| 4 cups | Boiling water |
| 3 cups | Cooked tomatoes |
| 1 teaspoon | Worcestershire sauce |
| 18 smalls | White onions; peeled and quartered |
| 7 \N | 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, .