| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy, Grains | Soups &, Stews | 1 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Shoulder of beef, pork or lamb; cut in 1 1/2" cubes |
| 1/2 | c | Flour seasoned with salt and pepper |
| 1/3 | c | Vegetable or olive oil; as needed |
| 24 | c | One, two or more of the following veggies seasoning vegetables, finely chopped: onions,garlic, carrots, celery, or fennel |
| Optional tomato ingredients such as: | ||
| 1 1/2 | c | Or more crushed tomatoes, tomato puree; or |
| 1/4 | c | Tomato paste |
| Bouquet garni in cheesecloth; consisitng of: | ||
| 1 | ts | Spices or dried herbs (1-2tsp) depending upon dominant taste, or bay leaf, parsley and ect. |
| 1 | qt | Or more of liquid such as beer or broth |
| Additional seasoning for sauce like: | ||
| 2 | tb | Barbecue sauce (2-4Tbl) |
| Salt and freshly ground black pepper | ||
| Garnish: separately cooked vegetables, potatoes or beans | ||
| 1/2 | c | Chopped fresh herbs to finish |
INSTRUCTIONS
Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, ! either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately. Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6734 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:48:46 -0500 From: Gail Shermeyer <4paws@netrax.net>
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