Stew

3 lbs. stew meat
10 carrots
1/4 cup cooking oil
2 cloves garlic
6 potatoes
4 onions
salt and pepper to taste
1/4 cup flour

Optional
Tomatoes, Green Beans, Corn, Cabbage, Celery
Spices: camino, thyme, rosemary, basil, bay leaf
1 can biscuits

Heat the oil in the oven and add the garlic to the oil
and cook for two minutes. Brown the meat in the hot
oil; move the meat aside and brown 3 tablespoons of
flour, stirring with a wooden spoon while browning
(browning flour makes brown gravy). Add about 2
inches of water to the oven --- REMEMBER --- slowly, so
as not to crack the oven. Cook the meat covered at a
simmer for about 45 minutes. Add vegetables which
have been cut to bite size and cook until the vegetables
are tender. If the gravy is not thick enough, it may be
thickened by adding flour. This is done by stirring a
couple of tablespoons of flour in 1/4 cup of cold water
and stirring the mixture into the simmering stew.

  When the stew is done, you can top the stew with the
biscuits and add coals to oven lid and bake until the
biscuits are golden brown.

 

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