| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Mexican, Easy, Ethnic, Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 1 1/2 |
lb |
Beef stew meat |
| 1 |
|
Medium onion minced |
| 1 |
|
Clove garlic minced |
| 1/2 |
c |
Tomato sauce |
| 2 |
|
Carrots sliced |
| 3 |
tb |
Wine vinegar |
| 1 |
c |
Red wine |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Oregano |
| 4 |
|
Medium potatoes cubed |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat
is thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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