Recipe - Cottage Stew

1 One half pound Lean beef; cut in 1" cubes
2 tablespoon Flour
2 tablespoon Butter
2 tablespoon Corn oil
2 Celery ribs; cut in chunks
1 cup Beef stock
One half teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Dried thyme
One half teaspoon Dried marjoram
1 teaspoon Prepared mustard
2 tablespoon Fresh lemon juice
3 tablespoon Chopped parsley

Brown meat in butter and oil. Combine meat and remaining ingredients,
except lemon juice and parsley, and place in a slow cooker. Cover and cook
on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast,
noodles or potatoes.
Posted to recipeludigest Volume 01 Number 392 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997