| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Soups/stews, Beef |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
lb |
Beef stew meat; cut into 1" cubes |
| 1/4 |
c |
Flour |
| 2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1 |
tb |
Chopped garlic; plus |
| 2 |
ts |
Chopped garlic |
| 4 |
c |
Dark veal or meat stock |
| 1 |
lg |
Idaho potato; peeled, and cut into 1" cubes |
| 2 |
|
Carrots; peeled, and cut into 1" pieces |
INSTRUCTIONS
In a large skillet, over medium heat, add the vegetable oil. Season the
beef with salt and pepper. Toss the beef with the flour. When the oil is
hot, add the meat and cook until the meat is browned, about 6 to 8 minutes,
stirring occasionally. Add the onions, celery and 1 tablespoon of garlic
and continue to cook until the vegetables are wilted and golden about six
minutes. Season the mixture with salt and pepper.
Deglaze the pan with the stock, scraping the browned particles away from
the pan. Add the potatoes and carrots. Bring the liquid to a boil and
reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat
is very tender. Stirring occasionally. Add the remaining 2 teaspoons of
minced garlic. Reseason the stew if necessary.
This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1997
Recipe by: Emeril Lagasse
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