"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Stew ... for Bonny Recipe

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This recipe for Carrot Stew ... for Bonny, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon
Added: Tuesday, March 6, 2007


2 pounds boneless stew meat
3 tablespoons flour
1 tablespoon vegetable oil
3 cups water
5 cups fresh carrots (cut into even slices)
1 bell pepper
1 onion
salt & pepper to taste

Coat beef with flour.
Heat oil in large skillet over medium-high heat.
Add beef and sauté until browned.

Make a roux, medium brown (a little darker than peanut butter). Add onions & bell peppers and cook until the onions are clear. Add the carrots and seasoning to taste. I use Tony's, salt, pepper and garlic powder.

Bring to the boil.
Cover and simmer until the meat and carrots are tender. Just before serving drop in the parsley.

Serve over rice.

Personal Notes:
Personal Notes:
In loving memory of Bonny Kilburn Boe. Aunt Snook (Nanook) says this was her favorite. No book would be complete without something in it for Bonny! (I miss you so!)




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