| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Stew meat |
| 1 |
tb |
Oil |
| 1/2 |
lb |
Onions; (large diced) |
| 1/2 |
lb |
Celery; (large diced) |
| 1/2 |
lb |
Carrots; (large diced) |
| 1/2 |
lb |
Potatoes; (large diced) |
| 1/4 |
c |
Tomato paste |
| 1/4 |
c |
Red wine |
| 1/4 |
c |
Beef base |
| 1 |
qt |
Water |
| 1/2 |
c |
Flour |
| 3 |
oz |
Butter |
| 1/8 |
ts |
White pepper; (pinch) |
| 5 |
|
Bread bowls; (7 oz. ea.) |
INSTRUCTIONS
Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato
paste, red wine, pepper, beef base, water. Bring to a simmer for about 1
hour. When beef is tender add vegetables. Simmer until tender (about 1/2
hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by
combining butter and flour and cook 1 minute. Whip in liquid and make a
smooth gravy. Mix all together and serve in bread bowls.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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