March 13, 2011

Woodsman Stew

This was made recently for Book Club and the entire pot was devoured! thanks Tiffany Houston for sharing the recipe!
Woodsman Stew
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds beef, cut into 1-inch cubes
1/4 cup oil
3 cups water
1/2 cup tomato juice
2 beef bouillon cubes
3 medium potatoes, cut into 2 x 1/2 inch pieces
3 medium carrots, cut into 2 x 1/2 inch pieces
3 stalks celery, cut into 2 x 1/2 inch pieces
1 large onion, sliced
1 to 2 tablespoons chopped fresh dill or 1 to 2 teaspoons dried dill weed
1 tablespoon chopped parsley
Sour Cream (Optional)

Combine flour, salt and pepper, coat meat.

Brown meat in oil.


Add any remaining flour mixture, water, tomato juice and bouillon cubes and bring to boil.

Cover and simmer 90 minutes.

Add potatoes, carrots, celery and onion, bring to boil.

Cover. Continue simmering 1 hour or until meat and vegetables are tender.

Stir in dill and parsley. Serve with sour cream.

Tiffany Houston

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