Brown meat on all sides in hot greased Dutch oven. Add seasonings, onions & water. Cover & simmer 2 hours, stirring occasionally. Remove bay leaves. Add carrots & potatoes. Thicken juice by adding mixture of 1/2 cup water & 1/4 cup flour. Cook 5-10 minutes more & allow to thicken, stirring occasionally. Do not put peas or green beans in stew. This changes it to a Mulligan, and that's something else again.

1LT Eldridge L. Lee

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,