Olde tyme beef stew

Yield: 6 Servings

Measure Ingredient
2 tablespoons Fat
2 pounds Beef chuck; cubed
1 large Onion; chopped
1 \N Clove garlic
4 cups Boiling water
1 tablespoon Salt
1 tablespoon Lemon juice
6 \N Carrots; quartered
1 pounds Pearl onions
3 mediums Potatoes; cubed
1 teaspoon Sugar
1 teaspoon Worcestershire
½ teaspoon Pepper
½ teaspoon Paprika
2 \N Bay leaves
1 dash Allspice or cloves

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, .

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