| 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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