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Old 12-02-2003, 04:31 AM
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Meaty Beef Neckbone Stew

Originally posted by Jeannie in Nov 2003 WFD

MEATY BEEF NECKBONE STEW
Here's the recipe.. it's simple and wonderful....
and please don't skip browning the meat whether you make it in the crock or in a pan in the oven, or dutch oven on top of stove.

Meaty neck bones
flour seasoned with pepper to your taste
Lowery's garlic salt
a few tablespoons of oil for browning
peeled carrots, cut on the diagonal
1 lb frozen peas
2 cans low sodium beef broth.. ( do not use bouillon cubes)
1 1/2 T Worcestershire sauce
1 teaspoon thyme
2T chopped fresh parsley... ( jarred parsley only if necessary)
1 bay leaf

1 - 8 oz can Hunt's tomato sauce

Season the neckbones with Lowery's garlic salt. Sprinkle with seasoned flour, and brown the meat in heated oil slowly on all sides.
Slice and put carrots in the crockpot
When you finish browning the meat, either put the meat in a large crockpot on top of carrots or in a pan.

To the frying pan add, one can of broth, the tomato sauce, thyme, parsley and bay leaf. Stir, bring to boil and pour over meat in the crockpot or pan. Add the second can of broth to the crock or baking pan. Add the frozen peas. Cover and cook on high for 6 hours..... or cover with foil and bake in the oven, baking for 275 degrees for 5-6 hours; Stove top, simmer until meat is very tender.

Taste for seasoning. You may have to add additional thyme.
Sprinkle with fresh chopped parsley on each serving portion. Serve with buttered noodles or buttered bow tie pasta.

Note: the sauce is not thick. This is one dish where I don't like a sauce as thick as gravy. But, that is a personal choice.
It's just as good left over...
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