| 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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