Old-Fashioned Beef Stew, (Bush Stew)

 

 

 1/2

Cup Flour

1

Teaspoon salt

 1/4

Teaspoon black pepper

2

Pounds of beef stew meat cut into 1-inch pieces

2

Tablespoons of shortening, (or bacon grease)

6

Cups of hot water (you can dissolve the bouillon in this water)

3

Pared medium potatoes, cut into 1-inch cubes

1

Medium turnip, cut into 1-inch cubes

4

Carrots, cut into 1-inch slices

1

Green pepper, cut into strips

1

Cup sliced celery cut into 1-inch pieces

1

Medium onion, diced, (about 1/2 cup)

1

Tablespoon salt

2

Beef bouillon cubes

1

Bay leaf

 

 

Heat the oil in a large heavy saucepan or skillet, (enough for whole stew)

In a plastic bag, Mix flour, 1-teaspoon salt, and the pepper.

Drop the meat into the bag a few at a time and coat well with flour mixture.

Drop meat into skillet; brown meat thoroughly on all sides.

 

 

Add water; heat to boiling.

Reduce heat; cover and simmer 2 hours.

Stir in remaining ingredients.

Simmer 30 minutes or until vegetables are tender.

Alternately after meat is browned add ALL ingredients and cook over very

   low heat about 6 hours, (Crock pot method)

 

 

6 servings

 

 

 

If you want to thicken the stew when it's nearly ready, use flour as follows;

In a small covered jar, shake 1 cup cold water and 2 to 4 tablespoons flour

until blended.

Stir into stew; heat to boiling stirring constantly.

Boil and stir 1 minute