| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main dish, Stew, Meat | 6 | Servings |
INGREDIENTS
| 1 | qt | Basic Stew Mixture, *see recipe |
| 1 1/2 | c | Water |
| 2 | ts | Salt |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Paprika |
| 1 | ds | Pepper |
| 1 | Bay leaf | |
| 6 | Carrots, peeled & quartered | |
| 4 | Potatoes, peeled & quartered | |
| 1/4 | c | All-purpose flour |
| 1/2 | c | Water |
INSTRUCTIONS
In Dutch oven combine stew, water, salt, Worcestershire sauce, paprika, pepper, and bay leaf. Cover and cook over low heat till thawed, about 20 minutes. Bring to boiling; add carrots and potatoes. Cover and simmer till vegetables are tender, about 35 minutes. Remove bay leaf. Push meat and vegetables to side of pan. Blend 1/2 cup water with flour. Stir slowly into hot liquid. Cook and stir till thickened and bubbly. Posted to MC-Recipe Digest V1 #339 Recipe by: Better Homes and Gardens Make Ahead Cookbook, c 1971 From: "Sharon L. Nardo" <snardo@onramp.net> Date: Thu, 12 Dec 1996 08:22:32 -0500
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