Springtime Stew

1 ½ # Veal, Cut for Stew.  Chuck Cuts or Breast May Be Used

3 Tbsp. Flour

1 ½ Tsp. Salt

⅛ to ¼ Tsp. Pepper

2 Tbsp. Fat

1 Sliced Onion

2 C. Water, More if Needed

6 Small or 3 Large Potatoes, Irish or Sweets

1 Bunch Carrots, Scrapped Clean

1 or 2 Tomatoes

¼ to ½ # Mushrooms

1 # Fresh Peas Shelled or 1 Pkg. Fresh, Frozen Peas

 

1. Flour the meat to coat it in seasoned flour, salt and pepper.
2. Brown the meat or merely heat savory in fat with the onion.
3. Add water and cook slowly (never boil) in a tightly covered kettle about 1 ½ hours.
4. Add potatoes and carrots; gently simmer vegetables tender (about 45 minutes).
5. Add tomatoes, mushrooms and peas.
6. Cover and cook tender about 5 minutes.
7. Shake remaining measured seasoned flour with an equal amount of cold water.
8. Stir into stew and stew and cook 5 to 10 minutes longer.
9. Delightful served with green onions cooked over asparagus and seasoned with butter and paprika.

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