ENGLISH BROWN STEW

Published on: by Vero Category:Soups and Stews 11 Comments

Many years ago when I was a young mother with a new baby, a kind neighbor brought me a bowl of stew for dinner. It was so good, that I immediately ran over and begged her for the recipe. It has been a favorite in my family ever since.

If you try it, be sure to use all the different spices exactly as they are in the recipe to get the full benefit of it’s unique flavor.

Vero’s English Brown Stew

INGREDIENTS

2 tablespoons fat (any type)
2 pounds beef chuck, cut in large cubes
1 large onion, sliced
1 clove garlic
4 cups water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 bay leaves
Pinch of allspice
Carrots and Potatoes (No definite amounts given. Put in as many or few as you like) I just throw some in until it looks like enough to feed the family.
A little corn starch and water (Adjust this to your liking)

INSTRUCTIONS

Heat fat in a large heavy saucepan. (I use a six quart dutch oven)
Brown meat on all sides. Add water and spices.
Simmer 2 hours.
Add vegetables, and cook until they are tender.
Add corn starch to a small amount of water and stir into the stew to thicken the juices.

PEANUT BUTTER FUDGE

Published on: by Vero Category:Uncategorized 9 Comments

My mother-in-law gave me this recipe many years ago when I was a young married.
It was her favorite recipe for the fudge and it quickly became mine.
I make it every year for the Christmas holidays, and many times in between.

Ingredients

4 Cups sugar
2 sticks butter or margarine
3 Tablespoons white corn syrup plus enough evaporated milk to make 1 cup
2 cups peanut butter
1 seven ounce jar marshmallow cream.
1 teaspoon vanilla

Instructions

In large heavy saucepan, melt margarine/butter. Add sugar, syrup and milk mixture,
and bring to a boil, stirring constantly.
Reduce heat and and cook for five minutes, stirring constantly.
Remove from heat and add marshmallow cream, peanut butter and vanilla.
Blend thoroughly and pour into a buttered 9″x13″ pan.
Cool and cut into squares.

Enjoy!!!