| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soup | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Beef for stew |
| 1 | c | All-purpose flour |
| 2 | T | Salt |
| 1/2 | t | Pepper |
| 6 | T | Shortening |
| 2 | Cloves garlic, minced | |
| 4 | c | Boiling water |
| 3 | c | Cooked tomatoes |
| 1 | t | Worcestershire sauce |
| 18 | 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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