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Pioneer Stew

Wednesday Jun 16, 2010

Submitted by Michelle Fawver
Serves 6-8

4 tbsp oil or Crisco 2 lb. beef or lamb stew meat
½ c. flour 1 clove garlic, minced
2 c. chicken or beef bouillon 1 bay leaf
½ tsp thyme 1 tsp salt
¼ tsp black pepper 4 medium potatoes, quartered
2 carrots, cut in 2″ pieces 2 tbsp cider vinegar

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.


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