| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Soups &, Stews |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 2 |
ts |
Salt |
| 4 |
lb |
Boneless beef chuck, well-trimmed, cut int; 1 |
|
|
Ubes |
| 1/4 |
c |
Vegetable oil |
| 5 |
c |
Beef broth |
| 1 |
c |
Dry red wine or water |
| 3 |
tb |
Tomato paste |
| 2 |
ts |
Garlic; minced |
| 2 |
|
Bay leaves (each about 1 1/2" long) |
| 2 |
ts |
Dried thyme leaves |
| 2 |
ts |
Dried marjoram leaves |
| 1 1/4 |
lb |
Carrots, peeled & cut crosswise; 1 1/4-inch chunks |
| 1 1/4 |
lb |
Small white turnips, trimmed & cut into; 1" thick |
| 1 |
lb |
Medium fresh mushrooms; quartered |
| 1 |
|
Bag-16 ozs frozen cut green beans |
| 1 |
|
Bag-16 ozs frozen small whole onions |
INSTRUCTIONS
Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or 6
quart Dutch oven over medium-high heat until it looks thin and rippling but
not smoking. Add and brown beef in 2 or 3 batches; remove to bowl with
slotted spoon. When all beef is browned, pour off any drippings remaining
in pot. Return browned meat to pot; stir in remaining ingredients except
vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour.
Add carrots and turnips. Simmer covered for 45 minutes or until carrots are
almost tender. Stir in remaining ingredients. Cover and simmer 45 minutes
more until vegetables and meat are tender, stirring occasionally. Cool
completely. Pack, label and freeze up to 3 months. For thicker gravy, mix
3 tablespoons flour and 1/4 cup water. Stir into stew and cook over medium
heat about 5 minutes until thickened, stirring constantly.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 12:54:50 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
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