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Stove-Lid Stew



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Stove-Lid Stew

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

VEGETABLES
5 Potato; quartered
4 Carrot; peeled and diced
2 sm Onion
1 md Turnip; peeled and diced

1. Roll meat cubes in cake flour and brown them in bacon drippings in a
Dutch oven in relays, cubes not touching each other. (about 20-25 minutes).
Remove cubes after browned and keep warm.

2. Add chopped onions, celery, and green pepper to pan, and saute until
tender, about 6 minutes.

3. Return meat to pan, and add garlic slices, broth, tomato sauce,
Worcestershire sauce, and seasonings. Bring to a quick boil, cover, and
simmer one hour, stirring occasionally.

4. Add vegetables and molasses, and simmer 1 1/4 hours.

This will produce a thick gravy for a manly stew. (It won't help any diet.)
I have made a few modifications from the book's recipe.

Ingredients:

5 tb Bacon drippings; (1/2 pound
-bacon)
3 1/2 lb Venison; 1 1/2" cubes
Cake flour
2 lg Onion; chopped
1 Stalk celery; chopped, with
-leaves
5 Cloves garlic; thinly sliced
1 1/2 c Beef broth
8 oz Tomato sauce
1 ts Worcestershire sauce
1 tb Dried parsley
1 ts Dried thyme
1/2 ts Savory
5 Bay leaves
2 ts Salt
1 tb Blackstrap molasses

Serves:

6 Servings

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