Thresher’s Stew

Thresher’s Stew

2 lbs beef stew meat
1/4 butter (for browning meat)
1 large onion, sliced
6 large carrots, cut in chunks

For the gravy:
2 tblsp flour
3 c water
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp allspice

Shake stew meat in a paper bag with enough flour to cover.
Brown meat in the 1/4 cup butter in a heavy frying pan together with the onion.
Place meat in heavy saucepan.

Measure grease remaining in frying pan and if necessary add more butter to make 3 tablespoons. Add 3 tablespoons flour and stir over low heat until flour is browned. Add 3 cups water, salt, pepper and allspice to make a rich brown gravy. Add gravy to the meat in saucepan and let simmer, covered for 1 hour. Add carrots and let simmer 45 minutes longer (remove cover last 30 minutes). If gravy gets too thick during the cooking process, add more water. Serve with plenty of boiled or mashed potatoes. Serves 6.

Recipe From: Prairie Cooks by Carrie Young & Felicia Young, 1993


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