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Camp Stew
2 pounds of boneless lean beef chuck or stew meat, cut in 1 1/2 inch cubes
3 cups of water
1/2 cup of cooking sherry
one 6 ounce can of tomato paste
1 tablespoon of salt
1/4 teaspoon of pepper
1 teaspoon of Worcestershire sauce
2 bay leaves
2 onions, quartered |
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6 carrots, cut in eighths
4 potatoes, pared and quartered
one 1 pound can (2 cups) of green lima beans, drained
one 8 ounce can of whole kernel corn, drained
Brown the meat in a small amount of hot fat. Add water and the next 7 ingredients, cover and simmer for about 1 1/4 hours.
Add the carrots and potatoes, cook for 30 minutes longer or until tender. Add the limas and corn, heat until hot through. Makes 6 - 8 servings.
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