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Lee's Stew Recipe

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This recipe for Lee's Stew, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee English
Added: Tuesday, July 10, 2007


1 1/2 lb. ground beef
1/2 sweet onion
1 can Stokeley's Gold & White Yellow corn
1 can petite diced tomatoes
1 can Hunts diced potatoes
2 cans chicken broth
2 1/2 T. Worchestershire sauce
1 T. butter
1/4 cup flour
1 tsp Tabasco
1 tsp Beau Monde or Celery Salt
3/4 cup Catsup

Dice & cook onions in 1 T. butter until carmelized. Stir in 1/4 cup flour. In food processor chop drained tomato & corn. Season ground beef with salt & pepper and brown in skillet. Combine all ingredients in 4 quart pot. Bring to boil & simmer for about 10 minutes.




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