| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Meat, Stew |
18 |
Servings |
INGREDIENTS
| 5 |
ts |
Olive oil |
| 5 |
lb |
Round roast, trimmed, cut in 1 1/2" cubes |
| 4 |
c |
Water |
| 2 |
c |
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Salt |
INSTRUCTIONS
Spray Dutch oven with cooking spray. Add 1 teaspoon olive oil. Brown a
portion of the meat on all sides in the hot oil. Remove browned meat from
Dutch oven; set aside. Repeat browning till all meat is cooked, adding the
remaining olive oil a teaspoon at a time, as needed. Return all of the meat
to the Dutch oven. Add water, chopped onion, minced garlic, and salt. Bring
to boiling. Simmer, covered, till meat is tender, about 1 1/2-2 hours.
Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture
into three 1-quart freezer containers. Seal, label, and freeze. Makes 3
quarts.
NOTES : Prepare this stew mixture in quantity and freeze. Then, use it to
prepare any of the recipes provided (Beef Pie, Old-Fashioned Stew, German
Stew or Shortcut Stew.)
Posted to MC-Recipe Digest V1 #339
Recipe by: Better Homes and Gardens Make Ahead Cookbook, c 1971
From: "Sharon L. Nardo" <snardo@onramp.net>
Date: Thu, 12 Dec 1996 08:22:32 -0500
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”