MEXICAN BEEF STEW
, SOMETHING FOR LUNCH.
Chop 1 large onion finely and brown it in 1 tablespoon butter; add 1 chopped red pepper and 1 chopped green pepper, and cook for a few minutes longer. Add 4 peeled and sliced tomatoes, 1 minced clove of garlic, % cup chopped celery, 1 teaspoon Worcestershire sauce, celery salt, pepper and salt to taste. Simmer for J hour, then add slices of cold roast beef or any left-over meat and allow to get thoroughly hot, but not boiling. A clove of garlic may be added instead of minced, then removed before serving. A dessertspoon celery seed may be used instead of celery.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19411006.2.4.4
Bibliographic details
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Wairarapa Times-Age, 6 October 1941, Page 2
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108MEXICAN BEEF STEW Wairarapa Times-Age, 6 October 1941, Page 2
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