| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Soups & ste, Venison | 1 | Servings |
INGREDIENTS
| 2 | lb | Stew meat |
| 6 | Carrots | |
| 6 | Potatoes | |
| 2 | tb | Oil |
| 1 | ts | Worcestershire sauce |
| 1 | md | Onion |
| 2 | Bay leaves | |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1 | ds | Allspice |
INSTRUCTIONS
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew. Recipe by: Mrs.Ora Moore of Dillsboro, Indiana Posted to Bakery-Shoppe Digest V1 #222 by Mindy <vinqvist@brunnet.net> on Sep 06, 1997
A Message from our Provider:
“You’re never too old for God”