| 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
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