| 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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