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Saturday's Stew Recipe

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

Contributor:  
Contributor:  
Brenda Sharp
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp all-purpose flour
2 tsp salt
1 tsp pepper
2 pounds round steak, cut into 1-inch cubes (or use stew meat)
2 Tbsp bacon drippings or vegetable oil
2 (16 oz) cans stewed tomatoes
1 10 1/2 ounce cans beef broth
1/2 pound small whole onions (or frozen)
1/2 pound carrots, cut into 1-inch pieces
8 medium new potatoes, washed and cut in half

Directions:
Directions:
In a bowl, mix the flour, salt, and pepper. Roll the meat in the flour to coat well. In a dutch oven, brown the meat in bacon drippings. Add tomatoes and broth and bring the mixture to a boil. Reduce the heat and simmer for 2 hours (a cup of water may be added during the cooking time to make more juice for stew). Add the onions, carrots, and potatoes and cook until tender.

Number Of Servings:
Number Of Servings:
serves 8
Personal Notes:
Personal Notes:
An old-fashioned way of serving stew is to spoon into bowls and pass a bottle of catsup so guest can add as desired. Serve with cornbread or crackers.

 

 

 

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