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Tracy Byrd's Ozark Beef Stew




Source of Recipe


Taken from "Eat Like a Byrd" Cook Book


List of Ingredients




2 lbs trimmed and cubed beef
3 tablespoons bacon drippings
1 can beer
1 1/2 cups red wine
2 tablespoons Worcestershire
1 tablespoon mixed herbs
1 tablespoon parsley
1 teaspoon pepper
1 teaspoon Tracy's Ultimate Seasoning
1 chopped green pepper.
4 sliced carrots
2 new potatoes (cubed)
1 red onion
1 10-oz can corn
1 can stewed tomatoes (drained)
1/2 cup lemon juice


Recipe



Roll 2 lbs trimmed and cubed beef into 1 cup of flour and brown in skillet with 3 tablespoons bacon dripping.

Transfer to pot and add 1 can beer, 1 1/2 cups red wine,
2 tablespoons Worcestershire, 1 tablespoon mixed herbs,
1 tablespoon parsley, 1 teaspoon pepper, 1 teaspoon Tracy's Ultimate Seasoning and 1 chopped green pepper.

Boil for 10 minutes and reduce heat to simmer until meat is tender (2-3 hours)

Then add 4 sliced carrots, 2 new potatoes (cubed), 1 red onion, 1 10-oz can corn, 1 can stewed tomatoes (drained) and 1/2 cup lemon juice. Let simmer until vegetables are
tender (1 hour). Cook up to 4 hours.

Serve