| 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
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