| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; finely chopped |
| 3 |
|
Cloves of garlic; minced, (or more) |
| 1 |
tb |
Oil; (optional) |
| 1 |
c |
Red wine; (or more), up to 2 |
| 6 |
c |
Beef broth or bullion; up to 7 |
| 2 |
lb |
Beef cubes; (stew meat, or chuck cubes) |
|
|
Flour; (to coat beef) |
| 1 |
cn |
(about 27-29 ounces) tomato sauce |
| 2 |
|
Green peppers; coarsely chopped |
| 2 |
lg |
Potatoes cut into 2" chunks |
| 1 |
pk |
Frozen corn |
INSTRUCTIONS
* In large pot, cook onions and garlic in oil until onions are
translucent
* meantime, put beef cubes and flour in plastic bag, and shake until
the cubes are well coated
* add beef and let cook for about 5 minutes
* add wine, broth, and tomato sauce - cook for about 20 minutes
* add green peppers, and potatoes - cook for 1 hour
* add corn - cook 30 minutes
Before I served, I let the stew cool for about an hour so I could
skim the fat off of the top. You can also add beans of any type, more
wine for a thinner stew, more flour for a thicker stew.
Posted to JEWISH-FOOD digest by Beren Ornstein <beren37@iname.com> on
Jan 18, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”