Country Stew

Country Stew

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

� C carrots (cubed)                                       125 ml

� C celery (sliced)                                         125 ml

1 onion (chopped)                                          1

1 clove garlic                                                  1 clove

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

� C all-purpose flour                                     60 ml

Heat oil in large skillet or soup kettle. Brown meat over medium heat. Add potatoes, carrots, celery, onion, garlic, soup stock, 1-1/2 C (325 ml) of the water, salt, parsley, and pepper. Cover. Bring to boil; reduce heat and simmer 1-1/2 hours or until meat is tender. Combine flour and the remaining � 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 alexanderjamesmom@gmail.com

Contributed by :

 * Catsrecipes Y-Group