Tuesday, September 11, 2012

Beef Stew- Christ House

4 pounds beef chuck, cut in 1-1/2” cubes
4 Tbs shortening
2 tsp Worcestershire sauce
2 cloves garlic
2 large onions
2-4 bay leaves
2 Tbs salt
2 tsp sugar
1 tsp paprika
½ tsp pepper
dash of allspice or cloves
12 carrots, quartered
8 potatoes, quartered
4 bouillon cubes (chicken or beef)
4 cups hot water
 
Brown meat in hot shortening, turning often.  Add bouillon dissolved in hot water, Worcestershire sauce, garlic, onions, bay leaves, salt, sugar paprika, pepper and allspice or cloves.  Cover; simmer for 1-1/2 hours, stirring occasionally to keep from sticking.  Remove bay leaves and garlic.  Add vegetables.  Cover and cook 30 to 45 minutes, or until vegetables are tender.  Serves 12-16.

Mom’s Note:  “Carrots should be put in before potatoes (20-25 minutes)”

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