MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings
4 lb Stew beef, trimmed, in 2"
- pieces
1 c All-purpose flour
1/3 c Olive oil; more if needed
2 lg Onions; diced
6 oz Can tomato paste
1 c Dry red wine
1 lb Potatoes; in 2" pieces
1/2 lb Baby carrots
2 c Beef broth
1 tb Salt
1 ts Dried thyme leaves
1 California bay leaf
1 c Peas; fresh or frozen
Coat the beef in the flour. Heat a few tablespoons of
the oil in a large skillet over medium-high heat. Brown
the meat, a few pieces at a time, adding more oil as
necessary. Transfer to a 4 to 6 qt thick crockery pot.
Add the onions to the skillet and cook over medium heat
until tender, about 10 minutes. Stir in the tomato paste
and coat the onions; transfer to the pot.
Pour the wine into the skillet and scrape up any browned
bits; add to the cooker. Stir in the potatoes, carrots,
broth, salt, thyme, and bay leaf.
Cover and cook on top of heating stove for 7 1/2 hours.
Add the peas and heat through.
From:
http://www.realsimple.com
Uncle Dirty Dave's Kitchen
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