| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Beef, Mexican, Vegetables, Soups/stews |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 3 |
tb |
Wine Vinegar |
| 1 1/2 |
lb |
Beef Stew Meat |
| 1 |
c |
Red Wine |
| 1 |
md |
Onion Minced |
| 1 |
|
Bay Leaf |
| 1 |
|
Clove Garlic, Minced |
| 1/2 |
ts |
Oregano |
| 1/2 |
c |
Tomato Sauce |
| 4 |
md |
Potatoes Cubed |
| 2 |
|
Carrots, Sliced |
|
|
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”