"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tender Oven Stew Recipe

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This recipe for Tender Oven Stew, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Call
Added: Sunday, October 21, 2007


2 lbs. boneless beef cut into one inch pieces
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 minced garlic clove
1 medium onion sliced
1 small bay leaf
2 tsps. salt
1/4 tsp. pepper
1/4 tsp. allspice
1/2 tsp. paprika
1 tsp. sugar
6 carrots quartered
3 medium potatoes
a few drops brown Bouquet sauce
1 cup cold water
1/2 white flour

Put all ingredients in a Dutch oven except for the Bouquet sauce, water and flour. Cover and bake for 4 hours at 350.
Remove from the oven. Mix Bouquet sauce, flour and water. Add to the Dutch oven. Bring to a boil stirring constantly. Boil for 1 minute.




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