Recipe - Grits-Beef Stew

2 One half pound Beef for stew
1 cup Allpurpose flour
2 tablespoon Salt
One half teaspoon Pepper
6 tablespoon Shortening
2 Cloves garlic; minced
4 cup Boiling water
3 cup Cooked tomatoes
1 teaspoon Worcestershire sauce
18 small White onions; peeled and
quartered
7 Carrots; peeled and cut into
2inch strips
2 cup Cooked green peas
1 cup Uncooked grits

Cut meat into 1One half inch cubes. Combine flour, salt, and pepper; coat meat
well with this mixture. Melt shortening in Dutch oven; add meat and brown.
Add garlic, boiling water, tomatoes, and Worcestershire sauce. Cover and
simmer for about 2 hours or until meat is tender. Add onions and carrots,
and cook an additional 20 minutes. Add more salt, if needed. Add peas and
uncooked grits; cook for 15 minutes. Yield: 8 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.