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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Better Homes and Garden New Cookbook 1979 edition Ingredients:
2 lbs beef stew meat |
2 tablespoons shortening |
1 teaspoon worcestershire sauce |
1 minced garlic clove |
1 medium onion |
1 bay leaf |
1 tablespoon salt |
1 teaspoon sugar |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
6 carrots |
6 potatoes |
1 lb frozen pearl onions |
2 cups frozen peas (optional) |
3 tablespoons flour |
Directions:
1. In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
2. Slice onion very thin and pull apart rings.
3. Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
4. Remove bay leaf.
5. Peel and quarter carrots.
6. Peel and slice potatoes into 2 inch pieces.
7. Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
8. Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
9. Slowly blend 1/3 cup cold water into 3 tablespoons flour.
10. In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
11. Add frozen peas, stir and cook three minutes longer.
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