| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Stews |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
|
|
Salt |
|
|
Black pepper |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
| 2 |
lb |
Beef stew meat |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 4 |
|
Whole parsley sprigs; chopped |
| 1 |
|
Whole bay leaf |
| 1 |
c |
Tomato sauce |
| 4 |
c |
Beef bouillon |
| 1 |
c |
Red wine |
| 4 |
|
Carrots; peeled & quartered |
| 3 |
sm |
Potatoes; peeled & quartered |
| 3 |
|
Parsnip; thickly sliced |
| 1 |
|
Bouquet garni |
INSTRUCTIONS
1. Season flour with salt and pepper to taste, thyme and oregano.
2. Dredge meat in flour. In a large soup kettle, brown meat in hot olive
oil.
3. Add garlic and onions and cook about 5 minutes.
4. Add sugar, parsley, garlic, bay leaf, tomatoes sauce, bouillon, and
wine.
5. Bring to a boil, reduce heat, and simmer over very low heat for 1 1/2
hours. Add broth, water or wine as necessary.
6. Taste and season with additional salt and pepper as required.
7. Add carrots, parsnips and potatoes and continue to simmer until
vegetables are tender.
NOTES : This is a flavorful, but not highly seasoned stew. Additions may
include herbes fines, wine, or your choice of spice/herb combinations.
Recipe by: RecipeLu
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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