Ruth Tryon'S Stew

Name: Ruth Tryon'S Stew
Ingredients: 2 lb. stew beef; 2 Tbsp. fat; 4 c. boiling water; 1 tsp. lemon juice; 1 tsp. Worcestershire sauce; 1 garlic clove; 2 bay leaves; 1 tsp. salt; 1 tsp. pepper; 1 tsp. paprika; 1 tsp. sugar; 1 bouillon cube; 3 cloves; 8 oz. can tomato sauce; 6 carrots; 1 lb. small onions; 8 potatoes; 1/2 c. wine

18 ingredients

8 steps

Ingredients

2 lb. stew beef
2 Tbsp. fat
4 c. boiling water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 garlic clove
2 bay leaves
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. sugar
1 bouillon cube
3 cloves
8 oz. can tomato sauce
6 carrots
1 lb. small onions
8 potatoes
1/2 c. wine

Directions

1

Brown floured beef. Add water and seasonings (lemon juice, Worcestershire sauce, garlic clove, bay leaves, salt, pepper, paprika, sugar, bouillon cube, cloves and tomato sauce). Simmer until tender, about 2 hours. Add carrots, onions and potatoes. Cook until almost done.
2

Remove meat and vegetables.
3

Thicken gravy.
4

Add wine (sherry, Chablis) or any wine.
5

Add meat and vegetables.
6

Let stand overnight.
7

Next day, heat and add 1 package frozen peas.
8

Cook until peas are done.