Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Beef, cubed for stew 1 Bayleaf
3 tb Crisco 2 Parsley branches
2 tb Flour 1 Branch dried Thyme
1 tb Salt 8 sm Potatoes
1/2 tb Balck Pepper 9 oz Onions, small
1 Garlic. clove, smashed 18 oz Carrotts,small
1/2 tb Rosemary, dried

1. Cut the meat into 5 cm cubes, wash and dry. Put crisco or oil in a
big pot and heat. Fry the meat on all sides nice and brown. Take out
and keep warm. 2. When the last meat is done put all back into pot
and flour and salt and pepper and brown , on medium heat, until the
flour is brown.Add about 3/4 L water, garlic, rosemary and the other
herbs, bound together. Bring all to a boil and cover and simmer 40
minutes. 3. Add onions, carrotts and potatoes and cover and simmer
another 40 min. 4. Stir often and season to taste; short before
serving take out the herb bundel.Put in a prewarmed bowl and serve.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

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