Spiced Kettle Of Beef And Vegetables Recipe
Ingredients
| 2 pounds boneless beef chuck, cut in 1-inch cubes | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 2 tablespoons shortening or vegetable oil | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Water | 6 Cup (16 tbs) | |
| Garni (1 clove and 1 teaspoon pickling spice in cloth) | ||
| Canned tomatoes | 3 Cup (16 tbs) | |
| Carrots | 2 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Potatoes | 3 Cup (16 tbs), diced | |
| Green peas | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3 tablespoons cornstarch blended with 1/4 cup cold water | ||
Directions
Dredge beef cubes in mixture of flour, salt, pepper and paprika.
Brown in fat on all sides in large heavy kettle.
Add onion and brown lightly.
Add water and garni.
Simmer, covered for 30 minutes.
Add vegetables and seasonings.
Simmer, uncovered, for 30 minutes or until done.
Blend some of the hot gravy into the cornstarch mixture and stir into stew until thick.
Brown in fat on all sides in large heavy kettle.
Add onion and brown lightly.
Add water and garni.
Simmer, covered for 30 minutes.
Add vegetables and seasonings.
Simmer, uncovered, for 30 minutes or until done.
Blend some of the hot gravy into the cornstarch mixture and stir into stew until thick.
Chef
