Recipes
EMIGRANT'S STEW
Emigrant's Stew
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PrintINGREDIENTS
- Cooking Time: 1-2 hrs
- Servings: 4
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- 3 lbs beef cubes
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- 1 Tbsp shortening
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- 1 red onion coarsely shopped
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- 2 tsp salt; pepper
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- 2 Tablespoon flour
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- 2 cups canned tomatoes with juice
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- 1 tsp dry mustard
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- 1 turnip cut into small cubes
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- 4 peeled potatoes (figure on 1 potato per person)
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- 2 cups diced celery
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- 8 or more carrots peeled cut into bite sized pieces
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- 2 cloves of garlic
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- 8 pearl onions
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- 4 cups water (may be more water you need to cover ingredients)
DIRECTIONS
Brown beef cubes in shortening . Place browned beef cubes and drippings into a large, heavy pot. Add red onion, salt, pepper and dry mustard. Stir in flour and add canned tomatoes with juice. Cover and cook slowly for about 1 hour or until meat is tender.
Add vegetables and water. Cover and simmer at least 1 to 2 hours until the vegetables and potatoes are tender. Serve hot. Fresh baked bread is excellent with this old time stew.
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