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.
