Submitted by Linda Smith
1 ½ – 2 lb ground meat or stew meat
1 onion
1 package baby carrots
5-6 potatoes
2 cubes of beef bouillon
Jarred Roux
Brown meat with onions in skillet. Pour into large pan and add 2 cups or so of water with the bouillon cubes dissolved. Add carrots and potatoes. Dissolve about 2 tbsp of Roux in 1/2 cup hot water. Add to stew. Season with salt and pepper. Cover with lid and cook on low heat until vegetables are tender. Serve with hot, buttered cornbread. Serves about 4.
Family Recipe Tree 