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Old-Fashioned Beef Stew 1
2 pounds of Top round beef; 1-inch cubes
4 cups of boiling water
1 tablespoon of lemon juice
1 tablespoon of Worcestershire sauce
1/4 teaspoon of garlic salt
1 Sliced onion
2 Bay leaves
1 tablespoon of salt
1 teaspoon of sugar
1/2 teaspoon of pepper
1/2 teaspoon of paprika
1/2 teaspoon of Allspice
6 Sliced carrots
4 cups of quartered potatoes
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Brown meat on all sides in hot greased Dutch oven. Add seasonings, onions &
water. Cover & simmer 2 hours, stirring occasionally. Remove bay leaves. Add
carrots & potatoes. Thicken juice by adding mixture of 1/2 cup water & 1/4
cup flour. Cook 5-10 minutes more & allow to thicken, stirring occasionally.
Do not put peas or green beans in stew. This changes it to a Mulligan, and
that's something else again. 1LT ELDRIDGE L. LEE From the , Fort Bliss
Officers Wives Club, Ft. Bliss, TX. Downloaded from Glens MM Recipe Archive,
Yields: 8 Servings
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