EMIGRANT'S STEW

 

  • Cooking Time: 1-2 hrs
  • Servings: 4
  • Preparation Time:

Ingredients

  • #
  • 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
  • #
  • 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.

Notes

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