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SLIVERED BEEF STEW
by Mary Simon
serves: 12
  One of Dad's favorite meals. Cut meat (round steak, venison, etc.) about 3/4 inch thick. It is easier to slice if it is partially frozen about 1 1/2 hours ahead.
Ingredients:
  1 3 pound   beef round steak
  6 tablespoons   brown rice flour
  1/2 cup   canola oil
  4 cups   1-inch carrot chunks
  2 large   sweet onions, sliced
  4 large   potatoes, cut in 1-inch chunks
  2 cups   sliced celery
  1 cup   sliced mushrooms (optional)
  4   bay leaves
    salt
  1/2 teaspoon   pepper (may need more at end)
Directions:
  ABOUT 45 MINUTES BEFORE SERVING:
Cut steak into strips about 3 inches long and 1/4 inch thick. On waxed paper (or in bowl), coat meat with flour; reserve remaining flour. In large skillet over medium-high heat, in hot shortening, cook meat until well browned. Add carrots, onions potato, celery, mushrooms, bay leaf, 2 teaspoons salt, pepper and 3 cups water; heat to boiling.
Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
In cup, combine remaining flour with 1 teaspoon ssalt; stir into mixture and cook until thickened slightly, stirring constantly.