Yield: 6 Servings
|2 pounds||Lean stew beef; cut in 2-inch cubes|
|¼ cup||Cooking oil|
|Salt and pepper to taste|
|1 teaspoon||Bottled Brown Bouquet sauce or soy sauce|
|1||Whole stalk celery|
|1||Bunch celery; cut in 2-inch-long strips|
|1||Bunch small carrots; cut in 2-inch lengths|
|4 mediums||Potatoes; cut in quarters|
|12||Whole small onions|
|4 tablespoons||Worcestershire sauce|
|1 tablespoon||Cooking sherry (optional)|
|1 pounds||Fresh mushrooms; cut in halves|
|1 pack||(10-oz) frozen peas -or-|
|1 pounds||Fresh peas|
|3 tablespoons||Instant blending flour for thickening|
Brown beef in cooking oil in skillet. Put in deep pot and cover with boiling water; add seasonings, whole stalk celery, carrot, and onion. Cook slowly until meat is tender (at least 1 hour).
Remove bay leaves, celery, and carrot. Add cut celery, carrots, potatoes, and small onions. Cook about 20 minutes or until onions are tender.
Additional water may be added with the vegetables if necessary. Add Worcestershire sauce, sherry, mushrooms, and frozen peas; cook several minutes. Mix flour with enough water to make a thin and fairly clear gravy; add to mixture and stir until thickened. Serve hot over rice. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .