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May 10, 2005

Beef Stew

FOODS OF THE SOUTHLAND
By DAVE FRANKS
Old South BEEF STEW

1 ½ # good beef
6 big taters I like to use the red kind.
6 lg. Carrots
3 med onions
salt , pepper and garlic cloves

Cut your meat into pcs. about 1 ½ in. sq.
Salt , pepper (to suit)Then roll in flour. I like to use a little pure lard to brown my meat in . You can use shortening or oil. Brown your meat good. Add fresh garlic for a couple of min. Then add some water enough to cover the meat.
Bring to a boil reduce heat to a light boil cover and cook for one hr.( You can use celery to)
Cut taters , onions and carrots into large bite size pcs. And place them in with your meat. Add water to cover all .season to suit. Turn heat up till it boils good then turn down to a slow boil and cover. For about 20 min. they should be fork tender.
Now in a sauce pan make a rue by using a stick of butter and a ½ Cup of plain flour. Melt butter and add flour stirring all the time till it gets a golden brown. Then add the rue and stir keeping it boiling all the time when thick enough to cote the veggies stop. TASTE
(NOTE) It’s almost a sin to serve it with out a pone of fresh cornbread and lots of butter.

Contributed to our recipe list by Betty And Dave.

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Posted by Willie Crawford at May 10, 2005 11:04 PM

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