| 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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