| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Crock pot |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Chuck; or round, cubed |
| 1/3 |
c |
Flour |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Oil |
| 1/2 |
|
Onion; chopped |
| 1 |
cl |
Garlic; minced |
| 2 3/4 |
c |
Boiling water |
| 28 |
oz |
Tomatoes; canned |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Worcestershire |
| 1 |
pn |
Basil |
| 1 |
pn |
Dill |
| 1 |
pn |
Thyme |
| 4 |
md |
Potatoes; quartered |
| 2 |
|
Onions; quartered |
| 1 |
lb |
Carrots; 2 inch pieces |
| 1 |
c |
Peas |
INSTRUCTIONS
Combine flour, pepper, and salt in bag. Add meat and shake til coated. Heat
oil in Dutch oven. Brown meat on all sides. Add onion, garlic, water,
tomatoes, salt, and worcestershire. Cover, reduce heat to low and simmer 2
hours, until meat begins to get tender. Add potatoes, onions, and carrots.
Cook 30-45 mins, until vegetables are done. Add peas. Cook until heated. By
Ellen Cleary
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:34:30 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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