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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Try this savory stew with the cornbread recipe of your choice. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 lbs beef stew meat, cut into 1-inch pieces |
1/2 cup flour |
1/2 cup lard |
2 quarts water |
1 teaspoon salt |
1 tablespoon chili powder (store bought, your own recipe or chili powder) |
1 garlic clove, peeled and minced |
6 small onions, peeled and quartered (more if desired) |
4 potatoes, peeled and quartered |
4 carrots, peeled and quartered |
Directions:
1. Heat lard in a large pot.
2. Dredge meat in flour and brown in hot fat.
3. Add water and seasonings; simmer until meat is tender.
4. Add onions and continue cooking for 20 minutes; add remaining vegetables and cook until vegetables are tender.
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