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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3 pounds lean beef for stewing, cut into 1-inch cubes |
3 tablespoons bacon drippings |
2 (14 1/2-ounce) cans whole tomatoes, undrained |
2 (15 1/2-ounce) cans tomato sauce |
12 carrots, peeled and cut into 1/2-inch slices |
2 large potatoes, cubed |
2 large onions, cubed |
1 teaspoon salt |
1 teaspoon lemon pepper |
1 teaspoon celery salt |
1 tablespoon italian herb seasoning |
1 tablespoon worcestershire sauce |
1 large green pepper, coarsely chopped |
2 (10-ounce) packages frozen green peas |
1/4 cup cooking sherry |
Directions:
1. Brown meat in bacon drippings in a large Dutch oven over medium heat. Stir in next 10 ingredients; mix well, and bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until meat and vegetables are tender. Add green pepper, peas, and sherry. Cover and cook an additional 15 minutes.
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