Spiced Kettle Of Beef And Vegetables
|Boneless beef chuck||2 Pound, cut in 1 inch cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Shortening/Vegetable oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Bouquet garni||1 (1 clove and 1 teaspoon pickling spice in cloth)|
|Canned tomatoes||3 Cup (48 tbs), drained|
|Diced carrots||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Diced potatoes||3 Cup (48 tbs)|
|Green peas||1 Cup (16 tbs)|
|Cornstarch||3 Tablespoon, blended with 1/4 cup cold water|
|Cold water||1⁄4 Cup (4 tbs)|
Dredge beef cubes in mixture of flour, salt, pepper and paprika.
Brown in fat on all sides in large heavy kettle.
Add onion and brown lightly.
Add water and garni.
Simmer, covered for 30 minutes.
Add vegetables and seasonings.
Simmer, uncovered, for 30 minutes or until done.
Blend some of the hot gravy into the cornstarch mixture and stir into stew until thick.