New red potatoes; cut into 3/4 inch pieces (do not peel)
1
lb
Onion; peeled and cut into 1 inch pieces
8
oz
Fresh mushrooms; chopped
1
cn
Tomato paste; (6 oz.)
2
ts
Freshly ground black pepper
1
ts
Salt
1/2
ts
Dried whole thyme
3
Bay leaves
2
lg
Cloves of garlic; finely chopped
2
tb
Browning sauce (Kitchen Bouquet)
1/4
c
Soy sauce
Dark brown roux
INSTRUCTIONS
Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat
as practical. Heat the oil in a large skillet. Gradually add the beef to
the hot oil. Over high heat, brown the beef until each piece is a rich,
dark brown color. Spoon the tomato paste over the browned beef pieces,
stirring to incorporate. Continue cooking until the tomato paste starts to
caramelize. Deglaze the pan with the burgundy wine.
In a large stock pot, 8 quarts, combine the beef, vegetables, browning
sauce and seasonings. Bring to a boil, reduce heat and simmer, covered for
two hours. Thicken stew with the roux to the desired consistency.
Adjust salt and pepper to taste.
Note: If beef stock is not available, substitute; a) canned beef broth
plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon
cubes
Recipe By : Loren Fumich
Posted to MasterCook Digest V1 #177
Date: Tue, 15 Oct 1996 15:13:01 -0500
From: "Loren Fumich" <lorenf@memphisonline.com>
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