9
BEEF STEW
2 pounds beef stew meat cut into 2-cm cubes
1/2 cup flour
2 Tbsp. oil
1 bay leaf
1 Tbsp. Worcestershire sauce
1 medium onion, chopped
1 cup beef bouillon
1/4 tsp. pepper
2 tsp. salt
1 tsp. sugar
1 Tbsp. brown sugar
6 carrots, peeled and sliced
1 cup celery, sliced
4 potatoes, peeled and sliced
12 small white onions
2 medium turnips, peeled and quartered
4 cups water
Coat meat with 1/4 cup of flour. Set remaining flour aside. Heat oil in fry pan and brown
meat in oil. Combine browned meat, bay leaf, Worcestershire sauce, chopped onion,
bouillon, pepper, salt, sugar and vegetables in crock. Addenough water to cover all of the
ingredients. Cover crock and cook on low for 8 to 10 hours. Thicken stew with remaining
flour dissolved in a small amount of water, then cook on high for 10 to 15 minutes more
or until stew is slightly thickened.
SWEET SQUASH
3 acorn squash
1/4 cup melted butter
1/2 cup brown sugar
1 cup raisins
1/3 cup flake coconut
salt and pepper
Cut squash in half; remove seeds. Wash and drain excess water but do not dry.
Sprinkle with salt and pepper. Place in crock. Cover and cook on low for 3to 5 hours
or until tender. Remove from crock. Set (cut side up)on broiler pan and brush insides
with melted butter. Mix brown sugar, raisins and coconut; spoon into squash.
Bake in 400°F/205°C oven for about 15 minutes. SERVES: 6