"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef/Grit Stew Recipe

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This recipe for Beef/Grit Stew, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Pamplin


2 1/2 lbs. Stew Beef (1 1/2" cubes)
1 C. Flour
2 Tsp. Salt
1/2 tsp. Pepper
6 Tsp. Shortening
2 Garlic Cloves (minced)
4 C. Boiling Water
3 C. Cooked Tomatoes (chopped)
1 tsp. Worcestershire Sauce
18 Pearl Onions
7 Carrots ( sliced)
2 C. Green Peas
1 C. Uncooked Grits

Mix flour, salt & pepper. Dredge meat. Put oil in Dutch oven & fry til brown. Add garlic, boiling water,tomatoes and Worcestershire sauce.
Cover and simmer 2 hours or til meat is tender.
Add onions and carrots, cook 20 minutes.
Add peas, uncooked grits & cook for 15 minutes more.

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