| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 3 | lb | Lean beef; in 1/2-inch cubes |
| 1 | tb | Shortening |
| 3 | lg | Onions; chopped |
| 2 | tb | Butter or margarine |
| 3 | lg | Carrots; diced |
| 1 | lg | Turnip; peeled, diced |
| 3 | lg | Potatoes; diced coarse |
| 1 | c | Chopped celery; if desired |
| 6 | Peppercorns slightly bruised (up to) | |
| 1 1/2 | cn | Dark beer |
| Boquet garni wrapped in bag | ||
| Or tea ball–pinch thyme; | ||
| Sprig parsley; large bay leaf |
INSTRUCTIONS
Prebrown flour dredged cubes of beef in hot vegetable oil. At same time, brown onion slowly in butter. Add carrots, turnips, potatoes & celery to brown slightly. Mix all ingredients together plus enough water to cover. Bring to a slow simmer, cover & cook slowly for about 2 hours or until meat & vegetables are tender. Add liquid if needed, correct seasonings, and thicken stock with flour if necessary. Serves 6-7. MRS R.R. (MARTI) KYLE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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