Ingredients:
- 1 tablespoon vegetable oil
- 1 1/2 pounds stewing beef
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 3 cups beef broth
- 2 carrots
- 2 medium potatoes
- 1/2 cup baby lima beans
- 1 cup apple juice
- 1/2 cup frozen corn kernels
- 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
- salt and pepper, to taste
- 2 tablespoons flour
- 2 tablespoons cold water
Preparation:
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.
Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.
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