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Ingredients:
1/4 cup oil 2 pounds stew meat 1/2 cup flour 2 parsnips, diced 2 stalks celery, diced 1 onion, chopped 2 turnips, diced 1 carrot, diced 2 garlic cloves, minced
1 28 oz. can crushed tomatoes 3/4 cup beef broth 3/4 cup red wine 1/2 teaspoon thyme, crushed 1/4 teaspoon salt 1/8 teaspoon pepper
Directions: In a large saucepan, heat oil over medium high heat. Dredge the beef in flour then add to the oil and sauté until browned. Remove and set aside. Add all the veggies, including the
garlic, to saucepan and sauté 5 minutes. Return beef to saucepan. Add tomatoes, broth, wine and seasonings. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 60 minutes. Add
additional salt and pepper to taste. Cook until heated through.
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