| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Stews, Chuckwagon |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef, cut in cubes the size of the thumb tip |
| 6 |
md |
Potatoes (cubed) |
| 6 |
md |
Carrots (cubed) |
| 1 |
md |
Onion (diced) |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover
with water and slow simmer approximately 1 hour; add carrots, salt
and pepper; cook 30 minutes more; add potatoes and onions; simmer 45
minutes more, until carrots and potatoes are tender. Makes
approximately 12 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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