|
|
CHUCK WAGON STEW 2 lb. beef chuck, cut in 1 1/2-inch cubes 2 Tbsp. fat 4 c. boiling water 1 tsp. Worcestershire sauce 1 clove garlic 1 medium onion, sliced 1 Tbsp. salt 1/2 tsp. pepper 1 tsp. sugar 6 carrots, quartered 1/2 lb. small white onion 3 medium potatoes, quartered Thoroughly brown meat on all sides in hot fat; add water, Worcestershire sauce, garlic, onion and seasonings. Simmer 2 hours; stir occasionally to keep from sticking. Add carrots, onions and potatoes. Continue cooking until vegeta- bles are done. (I also add a quart of whole tomatoes, corn, peas and beans.) You may also thicken broth with a flour-water paste if you desire. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |