1 1/2 pounds lean stew beef, cubed
salt and pepper
2 to 3 tablespoons cooking oil
2 quarts water
2 medium carrots, sliced in 1" pieces
1 small green pepper, cut in thin strips
2 turnip roots, peeled and cubed
4 stalks of celery, cut in 1" pieces
1 bay leaf
1/4 cup dill pickle juice
1 (10 1/2 ounce) can condensed tomato soup
3 potatoes, peeled and cubed
1 (28 ounce) can tomatoes cut and undrained
1 pound can small English peas, drained
2 to 3 tablespoons flour mixed with water
Sprinkle stew meat with meat tenderizer. Salt and pepper meat. Place cooking oil in a large dutch oven and heat. Brown meat on all sides in cooking oil. Add all remaining ingredients except potatoes, tomatoes and English peas. Cover and simmer for 1 1/2 hours, or until meat is tender. Add potatoes the last 20 minutes of cooking. Add tomatoes and English peas the last 10 minutes of cooking. Remove bay leaf. Mix together the flour and water (about 1/4 cup) and blend until smooth. Gradually add to stew and simmer until thickened. Stir frequently. Additional salt and pepper if needed. Serves 8.
NOTE: This is also good cooked in a crock pot slowly all day. Just brown meat as described above. Add all remaining ingredients. Cover and simmer on low all day.
Thank you for dropping by. I am getting candles, flashlights, food and everything I can think we will need in case of a loss of power. We are excited about the thought of a little snow but the tiniest bit will shut us down. Thanks for stopping in!