| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
10 |
servings |
INGREDIENTS
| 4 1/2 |
lb |
Stewing beef cut in 2×2 inch cubes. |
| 2 |
|
Carrots; up to 4 |
| 2 |
|
Leeks; (optional), up to 4 |
| 2 |
|
Onions; up to 3 |
| 2 |
|
Cloves garlic |
| 4 |
lb |
Potatoes; small or peeled and cubed. |
| 5 |
tb |
Tomato puree |
| 2 |
c |
Red dry wine |
| 1 |
ts |
Sugar; up to 2 |
| 2 |
|
Bay leafs OR 1 tablespoon provencal seasoning. |
|
|
Salt & pepper |
|
|
Water to cover. |
INSTRUCTIONS
This recipe is for 10-12 people. Just make two pots. The stew becomes
tastier staying on the warm plate. It is also colorful and easy to
eat, no bones, no fuss, just a fork or spoon.
In a big pot or pressure cooker combine all ingredients. Cook till
meat is tender. Adjust taste with sugar, salt etc...
You can prepare well in advance and freeze. The day before defreeze
and put early in the morning on the warm plate to have it well heated
by noon time.
Posted to JEWISH-FOOD digest by "shoshana kessel"
<shoshana_k@hotmail.com> on Jan 03, 1999, converted by MM_Buster
v2.0l.
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