| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef stew meat |
|
|
Salt; pepper, all-purpose flour |
| 3 |
tb |
Shortening |
| 2 |
md |
Onions; chopped |
| 1 3/4 |
c |
Water |
| 1 |
cn |
(10.5-oz) condensed tomato soup |
| 1 |
sm |
Bay leaf |
| 2 |
|
Whole cloves |
| 1 |
|
Stalk celery; sliced |
| 4 |
|
Carrots; sliced |
| 1 |
c |
Canned peas |
| 3 |
md |
Potatoes; cut into eighths |
|
|
Salt and pepper |
INSTRUCTIONS
Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with
flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat
to a 2-quart casserole. Lightly brown chopped onions in the hot shortening;
add to meat. Heat water with tomato soup and pour over meat. Add seasonings
and sliced celery. Cover and bake at 325° for 1-1/2 hours, or until meat is
nearly tender. Add sliced carrots, peas, and potatoes cut in eighths;
sprinkle with salt and pepper, and mix in with beef and gravy. Cover and
continue baking for 45 minutes. Yield: 4 to 6 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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