"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Hearty Beef Stew Recipe

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This recipe for Hearty Beef Stew, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Smith
Added: Wednesday, August 27, 2008


¼ cup flour
2 tsp seasoned salt
2 pounds beef stew meat
3 tbsp olive oil
2 cups coarsely chopped onions
1 14 oz. can tomatoes, with juice
1 6 oz. can tomato paste
2 cups coarsely chopped carrots
2 cups coarsely chopped potatoes
1 cup thickly sliced celery
1 2/3 cups (14.5 oz can) beef broth
¾ cup dry red wine
¾ cup water
2 tsp crushed dried thyme

In large plastic bag, combine flour and seasoned salt. Add beef cubes; shake to coat. In large oven proof Dutch oven, heat oil. Brown meat on all sides. Add onion and sauté 3 to 4 minutes. Stir in tomatoes and juice, tomato paste, carrots, potatoes, celery, broth, wine, water and thyme. Bring to a boil. Cover and cook in 350 oven for 1 hour. Remove cover and continue cooking in oven for 30 minutes.




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