2 tb Salad oil
1 Clove garlic, crushed
8 1/2 c Beef broth or water
1/2 c White vinegar
2 ts Salt
1 1/2 lb Potatoes, peeled, cut in>>
Large chunks (4 cups). 1 c Sliced onion
3 lb Stew beef, cut 1″ cubes
1 tb Sugar
1 Bay leaf
2 c Carrots, sliced
1 t Dill weed, crushed
1/4 c Water
1 tb Flour
Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add beef, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes. Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook and stir about 2 minutes until thickened. A.O.–New Iberia, La.