 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
Since tasting this stew, I threw out all my other stew recipes. It has a tasty tomato baste and is even better warmed the next day. Serve with biscuits. Ingredients:
1 lb stewing beef, cut into 1 inch pieces |
1/4 cup flour |
3 tablespoons shortening |
1 teaspoon seasoning salt |
1/2 cup chopped onion |
2 cups tomato juice |
1 cup water |
1 teaspoon parsley flakes |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon pepper |
1/2 teaspoon garlic salt |
1 cup diced potato |
1 cup sliced carrot |
1 cup sliced celery |
1 cup kernel corn |
1 cup frozen peas |
Directions:
1. Preheat oven to 325 degrees.
2. While heating shortening in large frying pan, stir together flour and seasoned salt.
3. Dredge meat in this mixture and brown well in hot shortening.
4. Add onions and continue to cook until soft.
5. Place in mediun roaster.
6. Add the rest of the ingredients in the order given and stir well.
7. Cover and place in hot oven for two hours.
8. Thicken with cornstarch or instant potatoes.
|
|