Created by dienia b on July 29, 2018
Step 1: In large stock pot cover the roast in water. Simmer for an hour until tender (where you can shred it).
Step 2: Remove beef, shred and return to stock. Grate the lemon rind, add to stock. Then chop up the lemon (without rind), add to stock.
Step 3: Add all the rest of the ingredients except the potatoes and tabasco sauce. Simmer stew for a minimum of one hour.
Step 4: 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.
Step 5: Add the mashed potatoes to the stew. Optional keep potatoes separate and just top with stew mix. Then add tabasco sauce to taste.