May 022013
 

discostew

DISCO STEW

  • 2 TEASPOONS SALT
  • ½ TSP. PEPPER
  • ½ TEASPOON GARLIC POWDER
  • 4 POUNDS CHUCK OR BRISKET
  • 2 TABLESPOONS FAT
  • 3 ONIONS, SLICED
  • 1 ½ CUPS BOILING WATER
  • 3 TOMATES DICED
  • 3 CARROTS QUARTERED
  • 2 GREEN PEPPERS
  • 4 POTATOES

SPRINKLE THE SALT, PEPPER AND GARLIC POWDER ON THE MEAT.
HEAT THE MEATON OIL OR FAT. ADD THE ONIONS AND CONTINUE TO
BROWN.
ADD THE WATER AND THE TOMATOES. COVER AND COOK OVER LOW
HEAT. ABOUT 2 ½ HOURS. ADD THE CARROTS, GREEN PEPPERS AND
POTATOES.

COOK 30 MINUTES MORE.
AND SERVE

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