CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Meats, Stews |
1 |
Servings |
INGREDIENTS
2 |
lb |
Beef stew meat, cut in cubes |
2 |
tb |
Shortening |
2 |
c |
Water |
3 |
tb |
Prepared mustard |
1 |
ts |
Seasoned salt |
6 |
md |
Onions, quartered |
2 |
c |
Sliced carrots |
1/3 |
c |
Water |
3 |
tb |
Cornstarch |
INSTRUCTIONS
In a 3 quart suacepan, brown feef, half at a time, in melted shortening.
Sprinkle with a little salt. Add the 2 cups of water, mustard and seasoned
salt. Simmer covered for between 1 hour and 1 and one half hours or until
meat is almost tender. Add onions and carrots and cook 30 minutes more or
until vegetables are tender. Stir the 1/3 cup of water into the cornstarch
and add to the stew. Cook and stir until the mixture is thickened and
bubbly. Cook 1 minute more.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”