Ozark mountains stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Beef Cubes |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Chili Powder |
| 2 | teaspoons | Salt |
| 3 | tablespoons | Lard |
| 2 | eaches | Onions, sliced |
| 1 | each | Clove Garlic, minced |
| 28 | ounces | Can Tomatoes |
| 3 | tablespoons | Chili Powder |
| 1 | tablespoon | Cinnamon |
| 1 | teaspoon | Ground Cloves |
| 1 | teaspoon | Dry Crushed Red Peppers |
| 2 | cups | Potatoes, chopped |
| 2 | cups | Carrots, chopped |
Directions
Combine flour, paprika, salt and the one teaspoon of chili powder.
Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours.
Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin'