Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Cooking oil 2 ts Salt
2 lb Beef chuck roast -- or 1/2 ts Pepper
Venison 6 md Carrots -- pared
Cut in 1 inch cubes Quartered
4 1/4 c Water -- divided 1 ea Rutabaga -- peeled cubed
1/2 c Tomato juice 6 md Potatoes -- quartered
2 md Onion -- cut in wedges 1 c Frozen peas
2 Stalks celery -- sliced 1 tb Cornstarch
1 ts Worcestershire sauce Baking powder biscuits --
2 ea Bay leaves Optional

In a cast-iron Dutch oven, heat oil over medium. Brown meat. Add 4
cups water and scrape browned drippings loose in pan. Add tomato
juice, onion, celery, worcestershire sauce, bay leaves, salt and
pepper. Cover with a tight-fitting lid; reduce heat to simmer. Cook
stirring occasionally, for 2 hours. Remove bay leaves and add
carrots, rutabaga and potatoes. Cover and cook for an additional 40
to 60 min. Stir in the peas; cook for 10 min. Combine cornstarch with
the remaining water and stir into stew. Cook and stir until
thickened. Serve with baking powder biscuits, if desired. Yield: 8
servings.

Recipe By : Country Woman

Browse by categories