Brown stew

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Fat
1 each Garlic clove, cut in half
2 pounds Beef chuck cut 1 1/2 \" cubes
2 teaspoons Salt
¼ teaspoon Pepper
1 teaspoon Worchestershire sauce
1 teaspoon Lemon juice
1 small Bay leaf
4 cups Hot water
3 mediums Potatoes peeled and halved
4 eaches Carrots, peeled & cut in 1/3
1 cup Celery cut in 1\" pieces
1 cup Lima beans, cooked
1 cup Peas, cooked
¼ cup Flour
½ cup Water

Directions

Heat fat in Dutch oven, deep stew pan or large fryer. Add garlic and meat. Brown meat on all sides in hot fat.

Add salt and pepper, Worchestershire sauce, lemon juice, bay leaf and 2 cups water. Cover. Simmer 2 hours; stir occasionally.

Remove bay leaf. Add 2 cupswater, potatoes, carrots and celery.

Continue cooking 30 minutes or until vegetables are tender. Add beans and peas.

Blend together until smooth ¼ c. flour and ½ c. water. Stir into liquid to thicken.

**JJ** 10/20/95 0137

Submitted By JJ JUDKINS On 10-24-95

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