July 29, 2018
Dinner, Main Dish, Soups/Stews,
Beef, Roast Beef, Beef Chuck, Vegetables, Peas , Potatoes , Southern, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Stove Top, High Protein, No Eggs, Non-Dairy, Sugar-Free, Canned Tomatoes, Kosher Meat more
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"A Mississippi dish."
In large stock pot cover the roast in water. Simmer for an hour until tender (where you can shred it).
Remove beef, shred and return to stock. Grate the lemon rind, add to stock. Then chop up the lemon (without rind), add to stock.
Add all the rest of the ingredients except the potatoes and tabasco sauce. Simmer stew for a minimum of one hour.
In a separate pot boil peeled and large chunk potatoes with enough water to cover them. Cook until done. Mash potatoes with some of the potato water.
Add the mashed potatoes to the stew. Optional keep potatoes separate and just top with stew mix. Then add tabasco sauce to taste.
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