Camp Stew Recipe
Ingredients
| 2 pounds boneless lean beef chuck or beef stew meat, cut in 1-inch cubes | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Sherry | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 8 Ounce | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Bay leaves | 2 | |
| Onions | 2 , quartered | |
| 6 carrots, cut in quarters | ||
| 4 potatoes, pared and quartered | ||
| Green | 1 1 pound | |
| Limas, drained | ||
| Whole kernel corn | 1 8 Ounce, drained | |
Directions
In a heavy Dutch oven brown meat in small amount hot fat.
Add water and next 7 ingredients; cover and simmer about 1 1/4 hours.
Add carrots and potatoes; cook covered 30 minutes longer or till tender.
Add Limas and corn; heat through.
If desired, thicken with 2 tablespoons flour blended in 1/4 cup cold water.
Add water and next 7 ingredients; cover and simmer about 1 1/4 hours.
Add carrots and potatoes; cook covered 30 minutes longer or till tender.
Add Limas and corn; heat through.
If desired, thicken with 2 tablespoons flour blended in 1/4 cup cold water.
Chef
