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Ozark mountains stew
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| Artist: |
_ |
| Categories: |
Entrees, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| cup | Beef Cubes | | 2
| tbsp | Flour | | 1
| tbsp | Paprika | | 1
| tsp | Chili Powder | | 2
| tsp | Salt | | 3
| tbsp | Lard | | 2
| | Onions, Sliced | | 1
| | Clove Garlic, Minced | | 28
| oz | Can Tomatoes | | 3
| tbsp | Chili Powder | | 1
| tbsp | Cinnamon | | 1
| tsp | Ground Cloves | | 1
| tsp | Dry Crushed Red Peppers | | 2
| cup | Potatoes, Chopped | | 2
| cup | Carrots, Chopped |
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Procedures:
| 1 | Combine flour, paprika, salt and the one teaspoon of chili powder. | | 2 | Dredge beef cubes in the flour mixture and brown in hot lard in dutch oven. | | 3 | Add onion and garlic and cook until soft. | | 4 | Add tomatoes, chili powder, cinnamon, cloves and red peppers. | | 5 | Cover and simmer two hours. | | 6 | Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). |
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