Brown Beef, Lamb or Veal Stew Recipe ingredients

• 3 pounds meat cut in medium sized pieces
• 3 tablespoons Argo or Kingsfords Cornstarch
• ½ tablespoon Karo, Blue Label
• ¼ cup Mazola
• 4 small onions
• 1-½ cups scraped, sliced carrots
• 6 medium sized potatoes
• 2 quarts boiling water
• 1-½ teaspoons salt
• ¼ teaspoon pepper

To prepare this Brown Beef, Lamb or Veal Stew Recipe, first in buying meat for stew, purchase round, shin or rump of beef; shoulder or breast of lamb; or neck, shin or shoulder of veal. Cut the meat into medium-sized pieces, dust with the cornstarch and put in a kettle with the onion, Karo and Mazola. Brown the meat. Add water and simmer closely covered for an hour. Season, add the carrots and potatoes and simmer a second hour. If necessary, thicken with a little more cornstarch rubbed smooth with an equal amount of cold water, and serve plain, or with small dumplings.