| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Stew meat, cut into bite sized pieces |
| 1 |
md |
Onion, chopped |
| 3 |
tb |
Olive or vegetable oil |
| 1 |
cn |
Campbells Golden Mushroom soup |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Clove garlic chopped (you could use dried minced garlic) |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried cumin powder |
|
|
Salt and pepper to taste |
| 3 |
md |
Potatoes, peeled and diced |
| 3 |
|
Carrots, sliced |
INSTRUCTIONS
Brown the stew meat and onion in the oil in a large pot or dutch oven. Add
the Golden Mushroom soup, seasonings, wine and enough water to generously
cover the meat. Cover and simmer on low heat for several hours, stirring
often and adding more liquid if necessary. About an hour before serving,
add the potatoes and carrots. When they are soft, and the stew thick and
golden brown in color, it's ready. Serve over rice or with thick slices of
sourdough bread.
Posted to EAT-L Digest 14 Jan 97, by J Wendel <jwendel@REDSHIFT.COM> on
Wed,
15 Jan 1997.
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