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Country Stew

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  • 2 T pure vegetable oil 30 ml
  • 1-1/2 lbs. pork shoulder (cubed) 750 g
  • 1-1/2 lbs beef roast (cubed) 750 g
  • 1 C potatoes (cubed) 250 ml
  • 1/2 C carrots (cubed) 125 ml
  • 1/2 C celery (sliced) 125 ml
  • 1 onion (chopped)
  • 1 clove garlic
  • 1-1/2 C soup stock 325 ml
  • 2 C water 500 ml
  • 1 T salt 15 ml
  • 1 T parsley (chopped) 15 ml
  • 1 t pepper 5 ml
  • 1/4 C all-purpose flour 60 ml

Directions Edit

  1. Heat oil in large skillet or soup kettle.
  2. Brown meat over medium heat.
  3. Add potatoes, carrots, celery, onion, garlic, soup stock, 1-1/2 C (325 ml) of

the water, salt, parsley, and pepper.

  1. Cover. Bring to boil; reduce heat and simmer 1-1/2 hours or until meat is tender. #Combine flour and the remaining 1/2 C (125 ml) water in screw top jar. Shake to blend. Slowly stir into meat mixture. Cook to desired thickness.

Yield: 6 to 7 servings

Cookbook: Caring & Cooking for the Hyper-Active Child

Author: Mary Jane Finsand

Typed By: Susan

Contributed by Edit

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