"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Stew Recipe

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This recipe for Carrot Stew, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann R. Lambert
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup Oil
2/3 cup Flour
2 lbs. of Carrots (sliced)
1 1/2 lb. of Stew Meat
1 large Onion
1 bell pepper
2 cloves Garlic
1/2 cup Parsley

Directions:
Directions:
Chop all vegatable. Heat oil, then add flour to make roux. Cook until it becomes the color of peanut butter. Add onions, bell peppers, & garlic. Cook until oil seperate from ingredients. Add meat cook for a 1/2 hour. Add carrots cook for another 1/2 hour. Then add 1 1/2 quart of water. Add salt and pepper. Cook until gravy has thicken and carrots are tender. Add parsley. Serve over rice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A good side dish for this is sauerkraut.

 

 

 

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