Pioneer Stew and Pioneer Bread

I make this for Pioneer Day every year!

Pioneer Stew

1 C flour
2 Tbsp salt
1 tsp pepper
3 lbs round steak
1/2 C butter or vegetable oil
6 C water
2 Tbsp vinegar
2 tsp sugar
2 bay leaves
4 carrots, peeled and sliced
4 potatoes, peeled and diced
2 onions, chopped
2 C chopped tomatoes
2 cloves garlic, minced

Combine flour, salt, and pepper and place on the surface of a cutting board. Place half of round stea on top. With a mallet, pound flour into both sides of meat. (I don't have a mallet, so I skip that part). Repeat process with other half of meat. Cut meat into bite sized pieces. In a Dutch oven or other large oven-proof pot, heat butter or oil over medium heat. Add stew meat and brown well. Add water, vinegar, sugar, bay leaves, carrots, potatoes, onions, tomatoes, and garlic. Cover and bake at 325 degrees for 2 hours. Remove covering and cook for an additional hour or until meat is tender and stew is thickened. Makes about 12 cups.

Also works with venison if you happen to be one of those with that in your freezer. I prefer the steak myself though.

Pioneer Bread

1 (0.25 oz) pkg yeast
2 Tbsp sugar
1/2 C warm water
1 C hot milk (not boiling)
2 tsp salt
1/2 C dark molasses
1/2 C butter or margerine
1 C cold ilk
1 egg, beaten
5 1/2 C whole wheat flour

In a small bowl mix together yeast, sugar and war water. Set aside and let rise until foamy. In a large bowl combine hot milk, salt, molasses, and butter until dissolved. Add flour and stir until well blended. Put into two well-greased loaf pans. Let rise about one hour. Bake at 350 for about 35 minutes. Best when served warm.

Beehive Honey Butter

Great spread for the Pioneer Bread.

1 C honey
1 C butter, softened
1 tsp vanilla

Combine all 3 ingredients. Beat with an electric mixer on high speed for about 3 minutes until thickened. Put into jars and refrigerate. Lasts a long time in the fridge.