Name: Beef Stew
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

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C. Matthew McMahon

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Soups & ste	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

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 : include herbes fines, wine, or your choice of spice/herb
combinations

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