Product Recipes
- 2 lbs beef for stew
- 2 tsp salt
- 3 tbsps fat
- 2 cups sliced celery
- 2 large onions, chopped
- 1 tbsp lemon juice
- 1 tsp thyme
- 3 tbsps flour
- 1/4 tsp pepper
- 5 cups water
- 5 medium carrots, cut crosswise in thin slices
- 1 cup lentils
- 1 1/2 tsps salt
Cut beef cubes across grain in pieces 1/2" thick. Combine flour, salt and pepper; dredge meat with mixture. Brown meat in fat in Dutch oven or large pot. Add water, cover tightly and simmer 45 minutes. Stir in celery, carrots, onions, lentils, lemon juice, 1 1/2 tsp, salt and thyme. Simmer, covered, 1 hour stirring occasionally.
Makes about 8 servings
