Old-fashioned beef stew #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Top round beef; 1-inch cubes |
| 4 | cups | Boiling water |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | Garlic salt |
| 1 | Sliced onion | |
| 2 | Bay leaves | |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Allspice |
| 6 | Sliced carrots | |
| 4 | cups | Quartered potatoes |
Directions
Brown meat on all sides in hot greased Dutch oven. Add seasonings, onions & water. Cover & simmer 2 hours, stirring occasionally. Remove bay leaves.
Add carrots & potatoes. Thicken juice by adding mixture of ½ cup water & ¼ cup flour. Cook 5-10 minutes more & allow to thicken, stirring occasionally. Do not put peas or green beans in stew. This changes it to a Mulligan, and that's something else again.
1LT ELDRIDGE L. LEE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .