Old-Fashioned
Beef Stew, (Bush Stew) |
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1/2 |
Cup Flour |
1 |
Teaspoon
salt |
1/4 |
Teaspoon
black pepper |
2 |
Pounds of
beef stew meat cut into 1-inch pieces |
2 |
Tablespoons
of shortening, (or bacon grease) |
6 |
Cups of
hot water (you can dissolve the bouillon in this water) |
3 |
Pared
medium potatoes, cut into 1-inch cubes |
1 |
Medium
turnip, cut into 1-inch cubes |
4 |
Carrots,
cut into 1-inch slices |
1 |
Green
pepper, cut into strips |
1 |
Cup
sliced celery cut into 1-inch pieces |
1 |
Medium
onion, diced, (about 1/2 cup) |
1 |
Tablespoon
salt |
2 |
Beef
bouillon cubes |
1 |
Bay leaf |
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Heat the
oil in a large heavy saucepan or skillet, (enough for whole stew) |
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In a
plastic bag, Mix flour, 1-teaspoon salt, and the pepper. |
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Drop the
meat into the bag a few at a time and coat well with flour mixture. |
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Drop meat
into skillet; brown meat thoroughly on all sides. |
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Add
water; heat to boiling. |
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Reduce
heat; cover and simmer 2 hours. |
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Stir in
remaining ingredients. |
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Simmer 30
minutes or until vegetables are tender. |
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Alternately
after meat is browned add ALL ingredients and cook over very |
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low heat about 6 hours, (Crock pot
method) |
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6
servings |
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If you
want to thicken the stew when it's nearly ready, use flour as follows; |
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In a
small covered jar, shake 1 cup cold water and 2 to 4 tablespoons flour |
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until
blended. |
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Stir into
stew; heat to boiling stirring constantly. |
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Boil and
stir 1 minute |
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