Name: Family Beef Stew
Ingredients: 2 1/2 lb Stew beef; 2" cubes; 8 Carrots; cut diag. 2" chunks; 3 md Idaho potatoes; chunked; 2 lg Spanish or videlia onions; 1 cn Italian stewed tomatoes; (14-1/2 oz can); 2 tb Flour; Seasoned pepper; to taste; 1/4 ts Thyme; 1/4 ts Basil; 1/4 ts Oregano; 1 tb Worcestershire sauce

We ought carefully and with the utmost seriousness and consideration attend the sacrament of the Lord’s Supper: this was appointed for this end, to draw forth longings of our souls toward Jesus Christ. Here are the glorious objects of spiritual desire by visible signs represented to our view. We have Christ evidently set forth crucified…. Here we have that spiritual meat and drink represented and offered to excite our hunger and thirst; here we have all that spiritual feast represented which God has provided for poor souls; and here we may hope in some measure to have our longing souls satisfied in this world by the gracious communications of the Spirit of God.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Crockpot, Stews, Beef	1	Servings

INGREDIENTS

2 1/2	lb	Stew beef; 2" cubes
8		Carrots; cut diag. 2" chunks
3	md	Idaho potatoes; chunked
2	lg	Spanish or videlia onions
1	cn	Italian stewed tomatoes; (14-1/2 oz can)
2	tb	Flour
		Seasoned pepper; to taste
1/4	ts	Thyme
1/4	ts	Basil
1/4	ts	Oregano
1	tb	Worcestershire sauce

INSTRUCTIONS

Halve the onions lengthwise and cut into rings. Peel and chunk carrots and
potatoes. Place half of the vegetables in the pot; add beef cubes. Mix
flour, pepper and spices and sprinkle over beef. Add rest of vegetables and
top with the stewed tomatoes and their juice. Sprinkle with Worcestershire
sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender
and veggies are done. If desired, potatoes may be omitted and the stew,
when done, may be served with large macaroni cooked separately.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997

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