One of the best things about winter is having wonderful homemade soups and stews to warm you when it's cold outside. So, it just makes sense to start with a hearty beef stew. I learned this recipe at my grandmother's hip, although I've made a few changes to the recipe over the years. Let's get to it, shall we? INGREDIENTS:
1 Lb. stewing meat, chopped into bites sizes
1 large onion, coarsely chopped
2 large baking potatoes, chopped
15 to 20 baby carrots, sliced
3 to 4 celery ribs, sliced thin
4 to 5 cloves of garlic, crushed
1/2 cup of fresh parsley, finely chopped
1/2 cup of green bell pepper, chopped
2 cups green beans, chopped
1 - 12 oz. can of tomato sauce
2 - 12 oz. cans of diced tomatoes
1 carton of beef broth
3 to 4 tablespoons of all-purpose flour
1 teaspoon Kitchen Bouquet1 large or 2 small dried bay leaves
salt and pepper, to taste
Olive Oil
1 to 1-1/2 cup of Red Wine
DIRECTIONS:
1. Place flour, salt and pepper in brown paper or plastic bag, adding meat and shaking, in batches, until all meat is coated.
2. Pour a couple of tablespoons of olive oil in the bottom of a dutch oven, over a medium heat.
3. Begin adding the meat and browning, adding the onions next. Cook until meat is lightly browned and onions aren't quite transparent.
4. Add the entire carton of beef broth, allowing the mix to boil, then turning heat down to a simmer.
5. Next, add the diced tomatoes and the tomato sauce, stirring.
6. Add the Kitchen Bouquet, the bay leaves, salt and pepper to taste, and allow to return to simmer. Let this mixture simmer for one hour.
7. Add the remaining vegetables to the stew and let simmer for an additional two hours.
8. Approximately ten minutes before serving add the cup of red wine and stir.
Posts
