Recipe - Country-Style Stew

3 pound Stewing Beef, cut in
bitesized cubes (up to 4)
2 small Turnips, minced
10 Carrots, cut in large chunks
(up to 12)
4 Mediansized Onions,
quartered (up to 5)
Potatoes if desired (very
large cubes)
Approximately 1 Cup Flour
Allspice Seasoning (try 2
tsp, increase while
cooking, if desired)
Salt and Pepper
Other spices if desired, I
added a tbsp basil
2 cup Water or beef broth (up to
3)

Prepared Claybakerimmerse all parts in room temperature water for minimum
of 30 minutes. Claybaker is placed in cold oven and temperature at
approximately 450 degrees for 45 minutes and then turned down to 325350
degrees until cooked. A stockpot can be substituted for the claybaker.

1. Mix flour, spices, salt and pepper together. Use less spices initially
and increase allspice while stew is cooking to taste.

2. Roll cubed stewing beef in above mixture and place in cold claybaker (or
stockpot).

3. Onions are added with stewing beef and water or beef broth.

4. Add turnips and carrots after beef has cooked about 1 hour. Check if
additional liquid is needed.

5. Potatoes are addedif desiredin the last hour or so. I preferred
mashed potatoes or rice as a side dish instead of including potatoes in the
stew. Leftovers freeze well.

Serves 46 people Posted to TNT Prodigy's Recipe Exchange Newsletter by
Sherilyn Palmer dojspalm@web.net on Mar 15, 1997