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Camp Stew

Barbecue.Master's picture
Ingredients
  Boneless lean beef chuck/Beef stew meat 2 Pound, cut in 1-inch cubes
  Water 1 1⁄2 Cup (24 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Canned tomato sauce 8 Ounce (1 can)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Bay leaves 2
  Onions 2 , quartered
  Carrots 6 , cut in quarters
  Potatoes 4 , pared and quartered
  Canned green limas 1 Pound, drained (1 can)
  Canned whole kernel corn 8 Ounce, drained (1 cup, 1 can)
Directions

In a heavy Dutch oven brown meat in small amount hot fat.
Add water and next 7 ingredients; cover and simmer about 1 1/4 hours.
Add carrots and potatoes; cook covered 30 minutes longer or till tender.
Add Limas and corn; heat through.
If desired, thicken with 2 tablespoons flour blended in 1/4 cup cold water.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Beef
Interest: 
Healthy

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