OLD-TIME BEEF
STEW |
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POINTS per
serving: |
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Yield/Serves: |
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INGREDIENTS |
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2 pounds
beef stew meat, cut in 1½-inch
cubes 2
tablespoons shortening 1 teaspoon
Worcestershire sauce 1 clove
garlic 1 medium
onion, sliced 1 or 2 bay
leaves 1
tablespoon salt 1 teaspoon
sugar ½ teaspoon
paprika ¼ teaspoon
pepper Dash
ground allspice or cloves 6 carrots,
pared and quartered 4
potatoes, pared and quartered 1 pound
small white onions 3
tablespoons all-purpose flour |
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In Dutch
oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.
Add 2 cups hot water and next 9 ingredients. Cover; simmer for ½ hours,
stirring occasionally to keep from sticking. Remove hay leaves and garlic.
Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are
tender. Slowly
blend ⅓ cup cold water into the 3 tablespoons flour. Stir slowly into
hot stew mixture. Cook and stir till bubbly. Cook and stir 3 minutes longer.
Serve stew in bowls. Makes 6 to 8 servings. |
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