| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
7 |
Servings |
INGREDIENTS
| 2 |
tb |
Beef stew meat — cut into |
| 1 |
|
" cubes |
| 1/2 |
c |
Flour |
| 2 |
tb |
Oil |
| 1 |
|
Bay leaf |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
Onion — chopped |
| 1 |
c |
Beef bouillon |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 6 |
|
Carrots — peeled and |
|
|
Sliced |
| 1 |
c |
Celery — sliced |
| 4 |
|
Potatoes — peeled/cut in |
|
|
Eighth |
| 12 |
|
Small white onions |
| 2 |
|
Medium turnips – optional — |
|
|
Peeled and quartered |
| 4 |
c |
Water |
| 1 |
c |
Cooked okra – optional |
INSTRUCTIONS
Coat meat with flour; set excess flour aside. In large skillet or
slow-cooking pot with browning unit, heat oil. Brown meat on all sides. In
slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce,
chopped onion, bouillon, pepper, salt, sugar, and vegetables. Pour water
over all. cover and cook on low 8 to 10 hours. Turn control on high.
Thicken with flour left over from coating (about 1/4 cup) dissolved in a
small amount of water. Add okra if desired. Cover and cook on hight 10 to
15 minutes or until slightly thickened.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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