Beef Stew 2 Recipe
Yield: 4 servingsPrep time: 3:00
Recipe by Elizabeth Powell
Ingredients:
1/4 cup: all-purpose flour,
salt,
black pepper,
2 pounds: beef stew meat,
3 tablespoons: olive oil,
1 tablespoon: sugar,
2: whole celery stalks, diced
4: whole parsley sprigs, chopped
1: whole garlic cloves, minced
1: whole bay leaf,
2 cups: canned tomatoes,
4 cups: beef bouillon,
1 tablespoon: tomato paste,
4: whole carrots, peeled & quartered
3: whole potatoes, peeled & quartered
12: whole small white boiling onions, peeled
Directions:
Season flour with salt and pepper to taste. Dredge meat in flour. In
a large soup kettle, brown meat in hot olive oil. Add sugar, celery,
parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to
a boil, reduce heat, and simmer one hour. Taste and season with additional
salt and pepper, or herbs of your choice, if desired. Add carrots and
potatoes and continue to simmer until vegetables are tender. Add onions
and simmer until onions are tender.
NOTES : This is a flavorful, but not highly seasoned stew. Additions may
include herbes fines, wine, or your choice of spice/herb
combinations.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4994
Source from luhu.jp
a large soup kettle, brown meat in hot olive oil. Add sugar, celery,
parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to
a boil, reduce heat, and simmer one hour. Taste and season with additional
salt and pepper, or herbs of your choice, if desired. Add carrots and
potatoes and continue to simmer until vegetables are tender. Add onions
and simmer until onions are tender.
NOTES : This is a flavorful, but not highly seasoned stew. Additions may
include herbes fines, wine, or your choice of spice/herb
combinations.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4994
Source from luhu.jp