| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Stew meat or other lean beef, in 1-inch cubes |
| 2 |
tb |
Oil |
| 1/4 |
c |
Flour |
| 2 |
qt |
Water; adjust as required |
| 4 |
|
Beef bouillon cubes |
| 1 |
tb |
Parsley; dry or equivalent fresh |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Kitchen bouquet; if desired, for color |
| 2 |
|
Ribs celery; more as desired |
| 1 |
lb |
Carrots |
| 2 |
md |
Onions; quartered |
| 2 |
lb |
Potatoes |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Heat oil in large pot and brown beef; after meat is browned, add flour and
stir to coat and continue browning to desired color. Stir continuously
after adding flour to avoid burning. Add water, salt, bouillon cubes,
Worcestershire, parsley and kitchen bouquet (if used) and simmer until
barely fork tender, approximately 2 hours. (Depends on cut of meat used.)
Add additional water if too thick.
Add celery, carrots and onions; bring back to a boil and simmer 5 minutes.
Add potatoes, salt and pepper and cook until potatoes are done, about 15
minutes.
If broth is to thin, thicken with a small amount of flour/water paste.
Great served with warm biscuits or cornbread.
Recipe by: Bill Hatcher <bhatcher@gc.net>
Posted to MC-Recipe Digest V1 #832 by "Bill Hatcher" <bhatcher@gc.net> on
Oct 8, 1997
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