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Brown Stew Recipe

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This recipe for Brown Stew, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christian Women's Fellowship, First Christian Church
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Thoroughly brown meat all 2 pounds beef chuck (cut in 1 1/2 inch cubes)
2 tablespoon fat
4 cups boiling water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 cloves garlic
1 medium onion, sliced
2 bay leaves
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon sugar
6 carrots, quartered
1/2 pound onion (9 small)
6 potatoes, cut in half

Directions:
Directions:
Thoroughly brown meat on all sides in fat; add water, lemon juice, Worchestershire sauce, garlic, onion lay leaves and seasonings. Simmer 2 hours; stir occasionally to keep from sticking. Add carrots, onions and potatoes and cook 20 to 30 minutes or until vegetables are done.

Number Of Servings:
Number Of Servings:
Serves 6 to 8.
Personal Notes:
Personal Notes:
This recipe was found by Susan Blanchard in 'The Best in Cooking" in Marshall and submitted by Mrs. Lee Hardy for the Christian Women's Fellowship Cookbook.

 

 

 

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