| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Easy, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Olive oil |
| 1 |
lb |
Stewing beef, cut into 1 inch cubes |
| 1 |
lg |
Onion, chopped |
| 3 |
|
Cloves garlic, finely chopped |
| 1 1/2 |
ts |
Dried rosemary, crumbled |
| 2 |
tb |
Balsamic or red wine vinegar |
| 2 |
tb |
All-purpose flour |
| 2 1/2 |
c |
Beef stock |
| 2 |
tb |
Tomato paste |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 12 |
oz |
Baby carrots, peeled |
| 1 1/2 |
c |
Thickly sliced celery |
INSTRUCTIONS
1. In a large Dutch oven or saucepan, heat half the oil over high heat.
Brown beef in batches; transfer to a plate.
2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic
and rosemary; cook, stirring, for 3 minutes, or until softened. Add
vinegar; cook until almost evaporated. Sprinkle with flour. Add stock,
tomato paste, salt and pepper. Bring to a boil; cook, stirring, until
slightly thickened.
3. Return meat and accumulated juices to pan; reduce heat, cover and
simmer for 1 1/4 hours. Add carrots and celery; simmer, covered, for 30
minutes or until beef and vegetables are tender. Yield: 5 Typed in
MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@email.msn.com
on Feb 19, 1999
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