Name: Hearty Beef Stew - Lhj
Ingredients: 2 ts Minced garlic; 1 1/2 ts Salt; 2 lb Beef round steak; trimmed of all fat, cut into 1-inch cubes; 3 c Finely chopped onions; 1/2 ts Thyme; 1/2 ts Freshly ground pepper; 16 oz Whole tomatoes in juice; 2 tb Tomato paste; 2 lb Small red potatoes; halved or quartered; 2 lb Carrots; cut in 1 1/2-inch pieces; 1 lb White mushrooms; trimmed and quartered; 10 oz Frozen peas; thawed

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef	10	Servings

INGREDIENTS

2	ts	Minced garlic
1 1/2	ts	Salt
2	lb	Beef round steak; trimmed of all fat, cut into 1-inch cubes
3	c	Finely chopped onions
1/2	ts	Thyme
1/2	ts	Freshly ground pepper
16	oz	Whole tomatoes in juice
2	tb	Tomato paste
2	lb	Small red potatoes; halved or quartered
2	lb	Carrots; cut in 1 1/2-inch pieces
1	lb	White mushrooms; trimmed and quartered
10	oz	Frozen peas; thawed

INSTRUCTIONS

Heat oven to 325°F. With flat side of knife, crush garlic with salt to make
a paste. In heavy Dutch oven, combine garlic paste, beef, onions, thyme and
pepper. Cover and roast 1 1/2 hours. Stir in tomatoes and their juice,
tomato paste, potatoes, carrots and mushrooms; cook 1 to 1 1/2 hours, until
meat and vegetables are tender. Remove from oven; stir in peas.
Prep time: 50 minutes Cooking time: 2 1/2 to 3 hours
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : No browning necessary--the meat and onions are cooked slowly
without adding liquid--so use your heaviest pot with a tight-fitting lid to
keep the moisture in.
Recipe by: LHJ Recipes
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997

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