"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for ITALIAN BEEF STEW, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Volk
Added: Monday, March 10, 2008


3 Tbsp olive oil
1 cup chopped onion
3 lbs boneless beef, cut into cubes
1 clove garlic, minced
4 oz sliced boiled ham, julienne
2 Tbsp red wine vinegar
1 can crushed tomatoes,28 oz
1 can artichoke hearts
2 tsp basil
1 tsp salt
1/2 tsp black pepper
1 pkg frozen peas, thawed

Preheat oven to 325. In a large oven-proof pot, heat the oil. Add beef, a little at a time, and brown. Remove to a bowl and set aside, until all meat is browned. Add onions, ham and garlic. Sauté over medium heat for 2 minutes. Add tomatoes, vinegar, basil, salt and pepper. Return beef to the pot, and bake, covered, for about 2 1/2 hours. Drain artichokes, and add, along with the peas. Cover and bake another 15 minutes.
Serve with fettuccine noodles.




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