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

3	lb	Stew beef, cubed
1/4	c	Butter
1		Onion, chopped, medium
8	oz	Tomato, can
2		Garlic, minced, cloves
6	x	Carrot, cut-half
1		Celery, chopped, stalks
6		Potato, halved, peeled
10		Pearl onion, small
2	tb	Parsley
1/8	ts	Thyme, ground
1 1/2	ts	Salt
1/2	ts	Pepper
1/4	c	Flour
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.

previous

next