Recipe - Ellens Beef Stew

1 Three fourths pound Chuck; or round, cubed
1/3 cup Flour
One fourth teaspoon Pepper
One half teaspoon Salt
3 tablespoon Oil
One half Onion; chopped
1 cl Garlic; minced
2 Three fourths cup Boiling water
28 ounce Tomatoes; canned
One half teaspoon Salt
One half teaspoon Worcestershire
1 pn Basil
1 pn Dill
1 pn Thyme
4 md Potatoes; quartered
2 Onions; quartered
1 pound Carrots; 2 inch pieces
1 cup Peas

Combine flour, pepper, and salt in bag. Add meat and shake til coated. Heat
oil in Dutch oven. Brown meat on all sides. Add onion, garlic, water,
tomatoes, salt, and worcestershire. Cover, reduce heat to low and simmer 2
hours, until meat begins to get tender. Add potatoes, onions, and carrots.

Cook 3045 mins, until vegetables are done. Add peas. Cook until heated. By
Ellen Cleary
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:34:30 0500

From: netdir@cyberspc.mb.ca (S.Pickell)