pumba
DIS PUMBARIZER
- Joined
- Dec 28, 1999
- Messages
- 24,003
This recipe is from the Norlands Living History center in Maine.....it is a wonderful place where kids from the schools all through Maine go and learn how these people lived in the 1800's.....I have been many times ...as chaperons.....you have to work the fields....the animals and during the spring .....help get the maple sugar going..........this is my most favorite recipe.....have no clue why.....but it was delicious.....
1/2 pound of stew meat....
2 large onions...
1 tbs. butter....
6-10 cups water....
carrots, turnips, cabbage, potatoes...
any other fresh veggie you wish to add....
saute meat and the onions together in butter.....Transfer to a stew pot and add the water......for more flavor sub beef stockfor the water....if stock is not available one or two bouillon cubes may be added for flavor.....season to taste with basil, bay leaves, parsley, rosemary, sage ....and salt and pepper to taste.....cover and simmer over low to medium heat for 2-3 hours......never the same twice.....
1/2 pound of stew meat....
2 large onions...
1 tbs. butter....
6-10 cups water....
carrots, turnips, cabbage, potatoes...
any other fresh veggie you wish to add....
saute meat and the onions together in butter.....Transfer to a stew pot and add the water......for more flavor sub beef stockfor the water....if stock is not available one or two bouillon cubes may be added for flavor.....season to taste with basil, bay leaves, parsley, rosemary, sage ....and salt and pepper to taste.....cover and simmer over low to medium heat for 2-3 hours......never the same twice.....
