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Title: Beef Stew #2
Categories: Soup Meat
Yield: 6 Servings

3lbStew beef, cubed
1/4cButter
1 Onion, chopped, medium
8ozTomato, can
2 Garlic, minced, cloves
6xCarrot, cut-half
1 Celery, chopped, stalks
6 Potato, halved, peeled
10 Pearl onion, small
2tbParsley
1/8tsThyme, ground
1 1/2tsSalt
1/2tsPepper
1/4cFlour
2 Bouillon, beef, cubes

Lightly salt and pepper beef cubes and coat with flour. In hot skillet, saute' with butter floured beef cubes until lightly browned. In a heavy pot saute' onions until clear. Add meat, can of whole tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper. Add 1 cup of red wine if available. Cover, simmer 1 1/2 hours. Then add carrots, celery, potatoes and small onions. Cook until tender, about 1 hour. *Quantity for standard serving size.

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