Louisiana Stew
Recipe by: Wanda S. - New Mexico
Servings: 8
2 pounds beef chuck, cut in about 1 1/2 inch pieces
4 cups boiling water
1 teaspoon lemon juice
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon red pepper
4 small carrots, cut in fourths
4 medium potatoes, cut in thirds
8 or 9 small white onions
1 cup celery, cut in 1/2 or 1 inch lengths
Thoroughly brown meat on all sides in a little hot fat. Add water, lemon juice, garlic, bay leaves, and seasonings. Cover and simmer 2 hours, stirring occasionally to keep from sticking. Remove bay leaves; add carrots, potatoes, onions, and celery. Continue cooking 30 minutes or until vegetables are done. Do not overcook vegetables. Remove meat and vegetables; thicken liquid by adding 1 tablespoon flour to 1 tablespoon water and cook gently a few minutes. Pour over meat and vegetables.
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