Recipe - Hearty Herdbeast Stew

1 pound Beef cut into 1" peices; (up
to 11/2)
3 tablespoon Flour
3 tablespoon Butter or margarine
1 Garlic clove
One half lg Onion; cut into bitesize
pieces
1 pound Peeled tomatoes; (or canned
in their own juice)
2 cup Water
4 small Or 2 medium potatoes
2 small Carrots cut or sliced up ; up to 4
2 Ribs celery cut or sliced up into 1"
pieces
Bay leaf
1 cup Corn kernals or baby corn
cut into 1" pieces
Salt
Pepper
One fourth teaspoon Dry mustard or cracked
mustard seed
Garlic salt
Parsley

Dredge the pieces of meat in flour. Melt the butter in a saucepan. When
bubbly add the meat. Brown on all sides. Sprinkle salt and pepper. Add th
eonion and garlic; cook until transparent. Add the tomatoes and two cups of
wate. Break up the tomatoes with a spoon. Add potatoes bayleaf carrots and
celery. Bring mixture to a boil cover simmer and let cook for 30 minutes
stirring occasionaly. Add corn spices to taste. Bring the stew to a boil
again cover and return to simmer. Cook for 1530 minutes stirring
occasionally until corn potatoes and meat are all tender. Uncover and cook
for 15 or so minutes until stew is slightly thickened.
Posted to MCRecipe Digest by Cynthea Cynthea@aol.com on Mar 21, 1998