Olde tyme beef stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fat |
| 2 | pounds | Beef chuck; cubed |
| 1 | large | Onion; chopped |
| 1 | Clove garlic | |
| 4 | cups | Boiling water |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Lemon juice |
| 6 | Carrots; quartered | |
| 1 | pounds | Pearl onions |
| 3 | mediums | Potatoes; cubed |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Worcestershire |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| 2 | Bay leaves | |
| 1 | dash | Allspice or cloves |
Directions
Heat fat in dutch oven, slowly turning to brown evenly. Add onion, garlic, salt, lemon juice, sugar, Worcestershire, pepper, paprika, bay leaves, spices and boiling water, cover and simmer 2 hours. Stir occasionally to prevent sticking. Add vegetables when meat is almost done; simmer 30 minutes or until vegetables are tender. Discard bay leaves and garlic clove. (To find easily, slip a toothpick through the garlic clove and bay leaves.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .