"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lee's Stew Recipe

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

Contributor:  
Contributor:  

Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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
2 to 3 T flour
1 to 3 tsp Tabasco
1 tsp Beau Monde or Celery Salt
3/4 cup Catsup

Directions:
Directions:
Dice & cook onions in 1 T. butter until carmelized. Stir in 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.

Personal Notes:
Personal Notes:
To make this into brunswick stew use 1 lb ground beef, 1/2 c chopped chicken, 1/2 c pulled pork with Sweet Baby Rays sauce, and follow the directions otherwise. Cream style corn may be substituted for the corn.

 

 

 

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