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, .