| 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.
A Message from our Provider:
“There is hope. There is Jesus”