Green Pepper And Beef Oven Stew Recipe
Ingredients
| 2 pounds beef stew meat | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 4 Teaspoon | |
| 1 garlic clove, chopped fine | ||
| Shortening | 3 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 5 medium-size green peppers | ||
| Onions | 2 Cup (16 tbs), sliced | |
| Tomatoes | 2 Cup (16 tbs), diced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Pepper | 1/2 Teaspoon | |
Directions
Trim meat and discard excess fat.
Cut meat into 1-inch cubes.
Blend flour with salt and mix with the meat.
Brown with garlic in hot shortening.
Turn into 2-quart casserole.
Add water.
Cover and cook in preheated slow oven (325°F.) for 1 1/4 hours.
Wash green peppers, cut out stems, and remove seeds and membranes.
Cut peppers into 1 1/2-inch pieces.
Add to beef along with onions, tomatoes, parsley, and pepper.
Cover; return to oven and cook for 20 minutes longer, or until vegetables are tender.
Serve hot.
This stew should be eaten the day it is made, because the green pepper has a tendency to fade on standing overnight.
Cut meat into 1-inch cubes.
Blend flour with salt and mix with the meat.
Brown with garlic in hot shortening.
Turn into 2-quart casserole.
Add water.
Cover and cook in preheated slow oven (325°F.) for 1 1/4 hours.
Wash green peppers, cut out stems, and remove seeds and membranes.
Cut peppers into 1 1/2-inch pieces.
Add to beef along with onions, tomatoes, parsley, and pepper.
Cover; return to oven and cook for 20 minutes longer, or until vegetables are tender.
Serve hot.
This stew should be eaten the day it is made, because the green pepper has a tendency to fade on standing overnight.
Chef
