| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
New England |
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef short ribs — cut in |
|
|
Serving pcs |
|
|
Flour |
|
|
Salt |
|
|
Fresh ground pepper |
| 3 |
tb |
Vegetable oil |
| 12 |
sm |
Pearl onion — peeled |
| 1 |
c |
Celery — coarsely chopped |
| 1/2 |
c |
Green pepper — coarsely |
|
|
Chopped |
| 2 |
c |
Red wine |
| 1 |
tb |
Savory — chopped |
INSTRUCTIONS
Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt
and pepper. Heat the oil in a heavy stewpot and sear the meat on all
surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add
the wine and the savory, and sprinkle lightly with salt and freshly ground
pepper. Bring the liquid to a boil, reduce heat , and simmer the stew 1
hour, or until the meat is tender. Skim off the excess fat, and serve with
mashed potatoes or cornmeal mush.
Recipe By : L.L. Bean Book of New England Cookery
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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