| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Mike01 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat |
|
|
(chuck; shoulder or bottom round) |
| 2 |
|
Bay leaves |
| 1 |
tb |
Dry thyme |
| 1 |
tb |
Dry rosemary |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Butter |
| 1 |
c |
Onions; peeled and diced |
| 1/4 |
c |
Flour |
| 12 |
oz |
Dark beer |
| 1 |
qt |
Hot beef broth |
| 1/2 |
c |
Crushed tomatoes |
| 2 |
ts |
Salt |
| 2 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Peeled and diced carrots |
| 1/2 |
c |
Peeled and diced celery |
| 1 |
c |
Peeled and diced rutabaga; (wax turnips) |
| 1 |
c |
Peeled and diced parsnips |
INSTRUCTIONS
Season the beef with salt and pepper. Tie the bay leaves, thyme and
rosemary into a sachet garni in cheesecloth. In a large casserole
combine the oil and butter and heat until the butter bubbles. Add the
beef in one flat and not too tightly-packed layer and brown the beef
well on all sides. Remove the beef, set aside and add the onions to
the casserole and cook to a golden-caramelized color. Sprinkle the
onions with the flour and stir to combine well. Return the beef to
the casserole, add the beer, hot broth, herb sachet garni, tomatoes,
salt and pepper. Bring to a boil and reduce the heat to a slow
simmer. Cook for 3/4 hour. Add the carrots, celery, rutabaga and
parsnips and continue to cook for 1additional hour. Thie recipe
yields 6 to 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A09 broadcast 03-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-01-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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