Beef Stew

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With the cold begins to drift in Alabama in our house, I go to my cookbooks and begin to withdraw all my favorite soup and stew recipes. Comfort foods hot stir deep-rooted memories of my childhood. This is a recipe for beef stew from the mother of my collection that I used for many years.

Simmering stew fills our home with a warm aroma of comfort, and everyone knows that pot in the bowl will fill all theirand soon your stomach with something good.

My mother had to feed a food budget stretch a long way to seven years. It 'been difficult in the '60s, when most women stayed at home and survive on low incomes. This stew is economically and more often to feed my family two or three meals.

This recipe is simple but delicious. You can at any time on other things if you will, but I only recommend a test, as it is. The ingredients are cheap and deliciousServed with soft white bread and a glass of iced tea cold.

Here are the ingredients:

* 1-1/2 pounds beef tips (stew meat can be used, but beef is good advice, and you use stew meat and cartilage cutting fat before cooking)
* Flour, pepper, seasoned salt, Lawry's
* 2-1/2 c. vegetable oil broth
* Rehydrated onion flakes (flakes placed in a bit 'of water to dry about 5 minutes)
* 1 clove garlic or 1 / 2Teaspoon garlic powder
* 4-1/2 cups of very hot or boiling water (I Microwave EN)
* 1 tablespoon salt
Lemon juice * 1 tablespoon
* 1 teaspoon sugar
* 1 teaspoon Worcestershire sauce
* 1 tablespoon teaspoon pepper
* 2 bay leaves (remove before eating stew)
* 1 / 2 teaspoon paprika
* A pinch of mixed spices (cloves works so well, we prefer pimento)
* 5-6 carrots
* 1 pound small white onion (optional)
* 4.5 medium white potatoes (peeled and cubed)
* 1 / 2 cup cold water
* 4.1 cupFlour

Here are the steps you take are the following:

First Place flour in a bowl or container. Season with black pepper and Lawry's.
2nd Place the meat roll in flour and dusted until uniform.
2.1 3rd place oil in a non-stick pot or kettle.
4 th heat down to medium term.
5th Place meat in pot. Not much.
Sixth Brown on all sides. Remove from pan.
Seventh Add remaining oil, remaining brown bits.
Back eighth all meat to pan.
Add ninthrehydrated onion flakes, garlic powder or garlic, boiling water, salt, lemon juice, pepper, paprika, Worcestershire sauce, bay leaf and allspice.
10 Mix thoroughly with a wooden spoon with a wooden spoon to solve "the browned bits from bottom of pan.
Cover the pan 11. Do not leave lid ajar. Boil for two hours. Stir occasionally.
12 After two hours, peel potatoes and dice. Add to stew.
13 Peel the carrots and nuts. Add to stew.
Add small white 14thOnions, if you're with them.
15 Bake 30 minutes or until vegetables are tender.
16 Discard bay leaves and garlic clove (if you do not use garlic powder).
17th cup flour mix 1 / 2 cup of cold water with 1 / 4. mix well.
18 ° in pan and cook gently for 2-3 minutes.
19 Remove saucepan from heat. Let stand covered until ready to use.

Again, I serve with sweetened iced tea and cold soft white bread bread. The bread is delicious dippedin the sauce. I also like some parts of Louisiana hot sauce in my stew To add a little spice. Leftovers are delicious. If the soup thickens more than you wish, you can thin with a little tomato juice or a little water.

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