Panhandle Beef Neck Stew

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 3 pounds beef neck, cut into vertebrae sections
  • 2 tablespoons flour
  • 2


Presoak the pot, top and bottom, in water for 15 minutes.

Dredge the beef neck in the flour, and then place beef in a large frying pan and brown in the olive oil on all sides. Place the browned beef neck in the pot.

In the same frying pan, combine the remaining flour with the melted butter, garlic, salt, lemon juice, bay leaf, oregano, consomme and pepper. Simmer until thickened