Name: Bill's Beef Stew
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

Biblical understanding of the Lord’s Supper: 1. An act of obedience. a. “Do this in remembrance of Me” – I Cor. 11:24. b. An ordinance of the Church, ordained by Jesus as obedient act of remembrance. 2. An act of identification. a. “Eat the Lord’s Supper” - I Cor. 11:20. b. Jesus hosts the Supper for those who know Him and are identified with Him. 3. An act of covenant. a. “This cup is the new covenant in My blood” – I Cor. 11:25. b. New arrangement between God and men in Jesus Christ. 4. An act of participation. a. “Communion in the blood and body of Jesus” – I Cor. 10:16. b. Unified in “common union” of fellowship around Jesus Christ. 5. An act of thanksgiving. a. “When He had given thanks He broke bread” – I Cor. 11:24. b. Eucharist is transliteration of Greek “to give thanks.” 6. An act of representation. a. “This is My body...this is My blood” – I Cor. 11:24, 25. b. Must avoid crass materialistic literalism. 7. An act of commemoration. a. “Do this in remembrance of Me” – I Cor. 11:24. b. A memorial observance. 8. An act of examination. a. “Let a man examine himself, and so let him eat” – I Cor. 11:28. b. Self-examination . 9. An act of proclamation. a. “As oft as you eat...you proclaim the Lord’s death” – I Cor. 11:26. b. We proclaim that we are believers in the efficacy of Christ’s death, resurrection and life. 10. An act of anticipation. a. “You proclaim the Lord’s death until He comes” – I Cor. 11:26. b. Expectation of the consummation of Jesus’ work.

James Fowler

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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