"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
This recipe for Gallo Beef Stew, by Bissell, is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. stew meat 1 onion 1 1/2 c. Gallo Hearty Burgundy Wine 1 c. water 3 bouillon cubes pepper salt mushrooms
Flour and salt and pepper meat. Brown in small amount of oil with onion. Cook until tender. Drain any oil. Mix meat and onions with remaining ingredients except mushrooms. Let simmer at 200º for 3 hours. In the last 6 minutes, add mushrooms and dash with garlic powder and a little paprika. Serve over mashed potatoes, noodles or rice.
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