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"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

Pot Roast Stew Recipe

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This recipe for Pot Roast Stew is from From One Kitchen to Another 2nd Edition, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. flour
2 tsp. salt
1/4 tsp. pepper
1 kg beef, cut into stew-sized pieces
4 tbsp. shortening
4 c. boiling water
1 tbsp. worcestershire sauce
1 tsp. sugar
2 bay leaves
1/4 tsp. allspice
20 small carrots, cut in sticks
4-6 small onions, sliced
Directions:
Directions:
Mix flour, salt, and pepper. Roll the beef cubes in the flour mixture and shake off the excess. Melt the shortening over high heat in a Dutch oven or heavy pot. Add the beef, 5-6 pieces at a time so as not to crowd them, brown on all sides, and remove. When the last batch of meat has been browned, return all the meat to the pot. Add the water to the pot; stand back when you do because it will spit and sputter when it hits the oil. Stir and add worcestershire, sugar, bay leaves, and allspice. Lower heat, cover, and simmer for 1 1/2 to 2 hours. Add carrots and onions and simmer another 20-25 minutes, until the carrots are tender. Serve over mashed potatoes or rice.

 

 

 

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