Beef Stew with Herbs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | |||||||||
| INGREDIENTS: | ||
| lump of suet, approximetely 4 ounces | 1 pound boneless chuck beef, cut in chunks | 1 tablespoon flour |
| 1 teaspoon salt | 1/4 teaspoon pepper | 1 large onion, sliced |
| 1/2 cup cider | 1/2 cup water | 1/4 teaspoon minced marjoram |
| 1/4 teaspoon minced thyme | 2 carrots, diced | 2 turnips, diced |
| 1 | Cut suet fine and try it out in an iron pot. Remove cracklins (bits of browned fat). Roll meat in flour, salt, and pepper and brown well in the hot fat. Add onion and simmer with meat for 10 minutes. Add cider and water; cover pot tightly and let cook very slowly for 2 hours. Add a few drops of liquid from time to time, if needed. Last half hour add minced herbs, diced carrots and turnips. Taste to see if seasoned satisfactorily. Simmer until vegetables are tender. |