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Soups - Lattimer Beef Stew

  • 2 pounds stew meat (cut in one-inch cubes)
  • 1/4 cup plain flour
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons sugar
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 2 tomatoes, quartered (peeled if desired)
  • 1 green pepper, coarsely chopped
  • 4 cups water
  • 4 potatoes, peeled and quartered or cut in large chunks
  • 6 carrots, cut in one-inch chunks
  • 3 onions, quartered
  • 3 stalks celery, cut into one-inch pieces
  • 11/2 cups green peas

Dust meat with flour. Add oil to a large Dutch oven and brown meat evenly. Add salt, pepper, sugar, garlic powder, chili powder, thyme, bay leaf, Worcestershire sauce, tomatoes, green pepper, and 2 cups of water.
Cover and simmer on low heat for 11/2 hours, stirring occasionally.
Add potatoes, carrots, onions, celery, and 2 cups water. Cook over medium-low heat for 11/2 hours longer.
When all vegetables are tender, add green peas and cook for 10 minutes. Discard bay leaf before serving. Yield: Six to eight servings.
Submitted By: Wanda D. Wallace
Montgomery Farmers Co-op
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