Beef Stew
Ingredients
- 1.5 lbs Chuck meat (cut to 1/2 in cubes)
- 2-3 TBS oil (for browning the meat)
- 4 C hot water
- 1/4 C flour (for roux)
- 1 TBS lemon juice
- 1 TBS Worcesteshire
- 2 garlic cloves
- 1 medium onion
- 6 bay leaves
- 2 tsp pepper
- 1 TBS salt
- 1 TBS sugar
- 1 tsp paprika
- 1/4 tsp ground clove
- 4 med carrots (peeled)
- 2 med potatoes or 4 small red
- 2 celery stalks
- 3/4 C. peas
In a large soup pot, coat bottom of pan with oil. Over med/high heat brown the chuck meat evenly. Pour in 4 cups of hot water. Add lemon juice, Worcestershire, onion, garlic, bay leaves, all spices, sugar and salt. Bring to a boil then add lid to pan and reduce to a simmer for about 1.5 hrs or until meat is tender.
Add another 4 cups of hot water and bring to a boil. Add carrots, potatoes, celery and boil uncovered, until tender. Reduce to a simmer. Make a roux using flour and stew broth and add to stew stirring to makes sure theres no lumps. Cook until thickened. Add peas. Serves 6-8
Corn Bread
Ingredients
- 1 1/2 C. Bisquick (homemade preferred)
- 3/4 C. granulated sugar
- 1 C. cornmeal
- 6 TBS melted butter
- 3 eggs
- 1 1/2 C. milk
Preheat oven to 350
Combine milk eggs and butter and mix well. Add all dry ingredients and mix (do not over mix). Add to greased 8×8 inch pan. Bake for about 35-45 min.
Serves 8
Apple Sauce
- 10-12 large granny smith apples
- 3/4 C granulated sugar
- 1-2 TBS cinnamon
Peel, core and dice apples. In a large pot add apples and enough water to cover the top of the apples (they will float a little). Boil until tender enough to mash. Carefully drain water from pan. Add sugar and desired amount of cinnamon and mash with a potato masher or a whisk. Refrigerate until cold or over night for best results.