| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
|
|
Salt |
|
|
Black pepper |
| 2 |
lb |
Beef stew meat |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 2 |
|
Whole celery stalks; diced |
| 4 |
|
Whole parsley sprigs; chopped |
| 1 |
|
Whole garlic cloves; minced |
| 1 |
|
Whole bay leaf |
| 2 |
c |
Canned tomatoes |
| 4 |
c |
Beef bouillon |
| 1 |
tb |
Tomato paste |
| 4 |
|
Whole carrots; peeled & quartered |
| 3 |
|
Whole potatoes; peeled & quartered |
| 12 |
|
Whole small white boiling onions; peeled |
INSTRUCTIONS
From: beck4@pipeline.com (Eileen & Bob Holze)
Date: Sat, 13 Apr 1996 11:42:27 -0400
Recipe By : Elizabeth Powell
Season flour with salt and pepper to taste. Dredge meat in flour. In a
large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley,
garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil,
reduce heat, and simmer one hour. Taste and season with additional salt and
pepper, or herbs of your choice, if desired. Add carrots and potatoes and
continue to simmer until vegetables are tender. Add onions and simmer until
onions are tender.
NOTES : This is a flavorful, but not highly seasoned stew. Additions may
include herbes fines, wine, or your choice of spice/herb combinations.
MC-RECIPE@MASTERCOOK.COM
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MC-RECIPE DIGEST V1 #41
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