Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
AARONSON (PSTT79C)
3 large New potatoes -- cut in 1/8's
3 pounds Chuck meat
1 cup Fresh string beans -- cut in 1-1/2" cubes
2 cups Red onion; coarsely sliced
1/2 package Frozen baby green peas
10 milliliters Garlic -- minced
1 small Bay leaf
1 cup Dry red wine
pn Basil
28 ounces Whole tomatoes packed in
pn Thyme
Tomato puree
pn Oregano
4 Carrots -- peeled and cut
and pepper to taste -- in chunks
Heat a large dutch oven until very hot and add the beef
cubes. Sear--when browne d all over add the red onions and garlic and
saute for a minute or two with the beef. Add the wine and allow to
cook on high heat for one minute, lower heat to just above a simmer,
add the tomatoes and stir---> to incorporate the ingredient s in the
tomatoes. Add the rest of the ingredients, except the salt and pepper,
give them a few good stirs and cook for about 2 hours, or until the
beef is tend er, stirring frequently. Check often to insure that
there is liquid in the pot. If you see it drying out, add some water,
1/2 cup at a time. Cook with the pot partially covered for the entire
time. Taste and adjust seasoning with herbs, salt and pepper and
enjoy! I hope this recipe helps!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991
