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