Navajo Stew (5 PTS)

Recipe Ingredients

2 lbs	908g / 32oz	Beef chunks
2 tablespoons	30ml	Cooking oil
2		Onions - sliced
4		Garlic
1 cup	110g / 3.9oz	Celery
1/2 cup	31g / 1.1oz	Tomatoes
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1/2 teaspoon	2.5ml	Thyme
1 cup	237ml	Frozen peas
12 cups	1320g / 46oz	Carrots (small)
1		Tiny onions - (one pound)
6		Potatoes - peeled and quartered
1 cup	237ml	Red wine
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Kitchen Bouquet

Recipe Instructions

Brown the beef chunks in the hot oil. Then add the sliced onions, garlic,

celery, tomatoes (which have first been put through a blender), thyme,

salt, pepper, wine and 1 1/2 cups water. Bring to boil, lower heat, cover

and simmer the pot two hours. Add to the pot the potatoes and carrots and

simmer, covered, another 45 minutes. Drain the baby onions, saving the

liquid. Add them and the peas to the pot. Mix the flour with 3/4 cup of

the liquid from the canned onions. When smooth stir into the pot along

with the Kitchen Bouquet. Let the stew thicken for another 5 minutes,

then

dish into large bowls.

Shared by: Diane Geary; RecipeLu

Per Serving (excluding unknown items): 307 Calories; 5g Fat (16.2%

calories

from fat); 7g Protein; 54g Carbohydrate; 9g Dietary Fiber; 0mg

Cholesterol;

486mg Sodium. Exchanges: 2 Grain(Starch); 4 Vegetable; 1 Fat.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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