Name: Grits-Beef Stew
Ingredients: 2 1/2 lb Beef for stew; 1 c All-purpose flour; 2 tb Salt; 1/2 ts Pepper; 6 tb Shortening; 2 Cloves garlic; minced; 4 c Boiling water; 3 c Cooked tomatoes; 1 ts Worcestershire sauce; 18 sm White onions; peeled and quartered; 7 Carrots; peeled and cut into 2-inch strips; 2 c Cooked green peas; 1 c Uncooked grits

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Soup	8	Servings

INGREDIENTS

2 1/2	lb	Beef for stew
1	c	All-purpose flour
2	tb	Salt
1/2	ts	Pepper
6	tb	Shortening
2		Cloves garlic; minced
4	c	Boiling water
3	c	Cooked tomatoes
1	ts	Worcestershire sauce
18	sm	White onions; peeled and quartered
7		Carrots; peeled and cut into 2-inch strips
2	c	Cooked green peas
1	c	Uncooked grits

INSTRUCTIONS

Cut meat into 1-1/2 inch cubes. Combine flour, salt, and pepper; coat meat
well with this mixture. Melt shortening in Dutch oven; add meat and brown.
Add garlic, boiling water, tomatoes, and Worcestershire sauce. Cover and
simmer for about 2 hours or until meat is tender. Add onions and carrots,
and cook an additional 20 minutes. Add more salt, if needed. Add peas and
uncooked grits; cook for 15 minutes. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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