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Post by marilyn777 on Feb 17, 2010 18:39:04 GMT -5
Farmstyle Beef Stew
1 T. shortening 3 lbs. cubed stew meat 3 3/4 cup water, divided 2 cans (14.5 oz. each) diced tomatoes 2 medium onions, vertically sliced 2 celery ribs, chopped 2 cloves garlic, minced 1/4 cup chopped fresh parsley 1/2 t. dried thyme 1 T. salt 1/2 t. pepper 10 carrots, slices (about 2 lbs.) 5 baking potatoes, cubed (about 2 lbs.) 1/4 cup flour 12 green onions, sliced (about 2 bunches) 1 cup frozen petite green peas
Melt shortening over medium high heat in a 6 quart Dutch oven. Cook meat, in batches 6 minutes or until well browned, reserving drippings in pan. Add 2 1/2 cups water, tomatoes and next 7 ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender, stirring occasionally. Stir in carrots and potatoes. Bring to a boil, reduce heat, cover and simmer one hour. Gradually whisk remaining 1 1/4 cups water into flour. Stir flour mixture into stew. Stir in green onions and peas. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until slightly thickened. Stir often. Makes 19 cups.
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