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
* may substitute unsweetened cranberry juice - UDD
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.
Recipe FROM:
http://www.realsimple.com
Uncle Dirty Dave's Kitchen
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