Directions
Using a Dutch oven, thoroughly brown the meat on all sides in hot fat, turning often. Drain off fat. Add water, salt, pepper and kitchen bouquet. Cover and simmer for 2 hours until tender. Stir occasionally to keep from sticking. Add carrots, potatoes and onions. Cover and cook 30 minutes more, until vegetables are done. Thicken liquid for gravy by making a flour and water paste (using 1⁄2 cup water and 1/4 cup flour) Add this flour mixture slowly to stew juices, stirring constantly until gravy bubbles all over. Cook about 5 minutes more. Serve.
Ingredients
- 2 Pounds chuck roast, cut into 1-1⁄2-inch cubes
- 2 Tablespoons of Crisco
- 4 Cups water
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 1 Teaspoon kitchen bouquet
- 6-8 Medium carrots, cut into small pieces
- 5-6 Medium potatoes, pared and quartered
- 1 Large onion, chopped
