| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Beef, Stews, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Stewing beef, cubed |
| 1/4 |
c |
Flour (all purpose) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
c |
Beef stock |
| 1/2 |
c |
Dry red wine |
| 1 |
cn |
Tomatoes 14oz drained |
| 5 |
|
Carrots, sliced |
| 2 |
|
Onions, sliced |
| 1 1/2 |
c |
Mushrooms, sliced (1/4 lb) |
| 1/2 |
ts |
Rosemary, crushed and dried |
INSTRUCTIONS
In a bag, toss beef with flour, salt and pepper. Arange beef on a baking
sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly
browned. Meanwhile in a large Dutch oven, combine beef-stock, wine,
carrots, onions mushrooms and rosemary, breaking up tomatoes with a fork;
bring to the boil. Add browned beef; bake in 300 F (150 C) oven for 2 hours
or until beef is tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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