Adirondack Stew

• 3 to 4 lb. boneless chuck, cut in 1 1/2 inch cubes
• 1 (#2 1/2) can tomatoes
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 1 bay leaf
• 1/2 tsp. oregano
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dried celery flakes
• 1 tsp. dried parsley flakes
• 4 whole cloves
• 8 to 10 carrots, diced
• 6 medium potatoes, diced
• water

1. Place meat
2. inteavy kettle or Dutch oven.
3. Cover with water; add tomatoes
4. and bring to a boil.tower flame and add condiments,
5. separately
6. at
7. 5
8. minute
9. intervals.
10. Simmer, covered, for 1
11. 1/2
12. hours.
13. Add carrots and simmer 15 minutes longer; add
14. potatoes
15. and simmer 3/4 hour or until vegetables are tender. Serves 8.

boneless chuck, tomatoes, salt, black pepper, bay leaf, oregano, worcestershire sauce, celery flakes, parsley flakes, cloves, carrots, potatoes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344119 (may not work)