Spanish Beef Stew

Original Instructions

1. 1

   Cut two pounds shoulder beef into one and one-half inch pieces

2. 2

   Dredge with flour

3. 3

   Sear in two tablespoons drippings

4. 4

   Add one teaspoon salt, one-quarter teaspoon pepper, two large chopped onions, three tablespoons chopped pimentos, one small can chopped pimentos

5. 5

   Cover with boiling water

6. 6

   Simmer two hours

7. 7

   Thicken with two tablespoons flour

8. 8

   Serves eight