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Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Millie Lombardo Denardo
Added: Tuesday, April 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lbs lean chuck beef cut into small pieces
2 tbsp. tomato sauce
1 onion
1 potato
Cabbage
Celery
Carrots
Peas
Salt and pepper to taste
1 cup of red wine (Burgundy works well)
2 bouillon cubes

Directions:
Directions:
Brown meat with a small portion of oil, then add onion and brown. Add appropriate amount of water to cover. Cook meat at least 1 hour or until tender, then toss in above ingredients and cook for another hour. Add the peas at the end.

Personal Notes:
Personal Notes:
I love this recipe because you can tell it was written by an experienced cook. Use whatever you have for vegetables and as much as you like! Diane uses beef broth instead of water and adds some sherry in addition to the wine; she also adds Worcestershire sauce.

 

 

 

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