| | Directions | | In a dutch oven, brown the meat, half at the time, in the melted shortening. Return all the meat to the pan. Add the 4 C. water, onion, salt, pepper and paprika. Bring to a boil and reduce heat. Simmer, covered for 1 1/4 hours. Add the carrots, potatoes, tomatoes and parsley. Simmer covered for 30 more minutes or until the vegetables are tender. Stir in the corn, beans and peas. Cook for 10 minutes more. Combine the 1/2 C. water and flour, stir into the meat mixture. Cook until the stew is thickened and bubbly. Cook 2 minutes more. Add Worcestershire sauce to taste. |
|
|
| Ingredients | | - |  | 2 pounds ground beef chuck, cut into 1 inch cubes |
| - | | 2 tablespoons shortening, melted |
| - | | 4 cups water |
| - | | 3 onions, sliced (medium) |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon paprika |
| - | | 6 carrots, sliced (medium) |
| - | | 4 potatoes, cubed (medium) |
| - | | 3 tomatoes, chopped or 1- 16 ounce can (medium) |
| - | | 2 tablespoons snipped parsley |
| - | | 1 cup whole corn |
| - | | 3/4 cup green beans or lima beans |
| - | | 1/2 cup shelles peas |
| - | | 1/2 cup water |
| - | | 1/4 cup flour |
| |
| |
