| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Vegetable oil |
| 2 1/2 |
lb |
Chuck or round beef; cut into 2" cubes |
| 1 |
cn |
(10 1/2-oz) condensed beef broth |
| 2 |
c |
Water |
| 1 |
|
Bay leaf |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Worcestershire sauce |
| 6 |
|
Carrots; pared and cut into 2" pieces |
| 18 |
sm |
White onions; peeled |
| 1 |
c |
Celery pieces |
| 1 |
tb |
Flour |
| 1/4 |
c |
Water |
INSTRUCTIONS
Heat 1 tbsp oil in large kettle. Saute chopped onion and garlic until soft;
remove and reserve. Heat 2 tbsp oil in kettle; brown meat well on all
sides. Add onion mixture, beef broth, 2 c. water, bay leaf, salt, pepper
and Worcestershire sauce. Bring to boiling; lower heat and simmer 1 1/2
hours or until meat is almost tender. Add carrots, onions, and celery;
simmer 30-35 minutes longer or until vegetables and meat are tender. Remove
bay leaf. Thicken broth with 1 tbsp flour mixed to a smooth paste with 1/4
c. water. Serves 6-8.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Dec 11, 1997
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