Robert Ogle
  • 1 lb. stew meat
  • salt, pepper, flour-just to roll in. 
  • 1 can tomato juice
  • 3 stalks celery, chopped
  • 2 cups potatoes, chopped
  • 1 cup water
  • 4 carrots, sliced
  • 2 onions, chopped
  • dash of  Worcestershire sauce
  1. Salt, pepper, and flour the stew meat. Brown in hot oil. Add about 1/2 cup water.
  2. Simmer meat adding water as necessary, until the drippings are rich like gravy and beef is tender. Place meat in large cooker.
  3. Add tomato juice, vegetables, and water. Salt and pepper to taste. Add a dash of Worcestershire sauce. Cook until vegetables are tender.
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