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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This recipe came from McCall's Cookbook, Its 1963 version. Good in a crock pot or Dutch oven. Ingredients:
2 lbs beef chuck, cut 1 1/4-inch thick |
7 tablespoons all-purpose flour |
3 tablespoons shortening |
3/4 cup tomato sauce |
1/2 teaspoon worcestershire sauce |
2 teaspoons salt |
1 dash pepper |
1 medium bay leaf |
2 garlic cloves, chopped |
1 large onion |
3 medium potatoes, quartered |
1 stalk celery, diced |
2/3 cup peas, drained |
2 whole cloves |
Directions:
1. Coat meat well with 4 tablespoons flour.
2. Over medium heat slowly heat shortening in Dutch oven brown meat cubes while on both sides.
3. Add 3 cups of water, tomato sauce, Worcestershire, salt, pepper, bay leaves, cloves, chopped garlic, and onions.
4. Simmer for 1 1/2 hours or until meat is tender.
5. Prepare vegetables potatoes carrots and celery; add to meat in Dutch oven.
6. Cook on slow until vegetables are tender about 45 minutes to 1 hour.
7. The last 15 minutes of cook time add drained peas.
8. This can be cooked in a crock pot make sure you brown your beef before you put in crock pot. add everything else .
9. Cook in crock pot on low for 6 to 8 hours.
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