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