| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Stew |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced garlic |
| 3/4 |
ts |
Salt; divided |
| 2 |
lb |
Beef chuck; trimmed and cut into 1-inch cubes |
| 1/4 |
ts |
Freshly ground pepper |
| 10 |
oz |
Fresh pearl onions |
| 10 |
oz |
Rotel tomatoes with green chilies; canned |
INSTRUCTIONS
1. Heat oven to 325°F. With the flat side of a knife, crush the garlic with
1/4 teaspoon salt to make a paste.
2. Combine the garlic paste, beef, remaining 1/2 teaspoon salt and pepper
in a heavy Dutch oven. Cover and bake 2 hours.
3. Bring 2 quarts water to boil in a saucepan. Add onions and cook 1
minute. Drain in colander. Cut off stem end and peel. Stir onions and
tomatoes and chilies with liquid into beef mixture. Cover and bake 30
minutes more, until meat and onions are tender.
Prep time: 15 minutes Baking time: 2 1/2 hours
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : No browning is necessary for this rich, one-pot stew. Just toss the
cubed beef with garlic paste and roast it without adding liquid. Use a
heavy pot with a tight-fitting lid to keep in the moisture.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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