Basic Beef Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Beef stew meat cubes
6 tablespoons	90ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onion
1 teaspoon	5ml	Minced garlic
1 cup	237ml	Red wine
3 cups	711ml	Beef broth
2 tablespoons	30ml	Worcestershire sauce
1 cup	62g / 2.2oz	Crushed tomatoes
3 cups	711ml	Red or white potatoes - peeled, and (large)
		Cut into chunks
4		Carrots - peeled, and
		Cut into 2" lengths
3		Celery - peeled, and
		Cut into 2" lengths
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Trim excess gristle and fat from meat. Don't worry about getting every bit. Season flour with salt and pepper. Dust meat with flour to dry surface. Heat oil in large Dutch oven or deep skillet on medium-high heat. Brown meat in batches; do not crowd pan. Remove to bowl; reserve.

Saute onion in residue oil to brown lightly, about four minutes at medium-high. Stir in garlic and any remaining seasoned flour for a few seconds. Add red wine; bring to a boil to cook off alcohol.

Return meat and any liquid to pot. Add beef broth, Worcestershire, tomatoes. Bring to boil. Reduce to simmer, covered, for one hour. Add potatoes, carrots, celery and parsley; simmer one hour more or until tender.

This recipe yields 6 to 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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