Thursday, January 1, 2009

Meat Stew

Cut into 1'' pieces 2 lbs. of beef or lamb.
Combine 3 tbsp. flour,
2 tsp. salt,
2 tsp. paprika
1/8 tsp. pepper
Coat meat
Brown in 2 tbsp cooking fat in large fry pan or Dutch oven
Add 2 cups hot water, cover tightly, cook slowly 1 1/2 hours.
Add 3 medium potatoes in 1'' cubes
3 medium carrots in 2'' pieces,
8 small oniones or 4 halved,
1 cup celery

Cook slowly 1 hour more or until meat tender and vegetables done.
Cook 10 oz. pkg frozen peas or heat 12 oz. can of peas. Stir into stew.
Heat 1 or 2 minutes

Remove meat and vegetables to warm platter. Thicken liquid with about 2 tbsp. flour for gravy. If desired, pour over meat and vegetables.

Makes 8 servings.
Recipe courtesy of Nat'l Stock & Meat Board- 1982 HG Co.

***Gram has lots of tiny little pieces of paper cut out from magazines, reader's digests, newspaper, etc. This recipe was on a 1x2 inch piece of paper from what seems to be a magazine. I don't know if she ever even made Meat Stew-but she must have thought it would've been good to take the time to cut it out and keep it.

No comments:

Post a Comment