"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Creole Beef Stew Recipe

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

Contributor:  
Contributor:  
Hal Williams
Added: Monday, March 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs beef shank cross cuts, cut 1" thick
1 can (28 oz) crushed tomatoes, undrained
4 cups water
1 large onion, chopped
1 cup sliced celery, cut in 1 1/2" pieces
3 cloves garlic, minced
2 beef bouillon cubes
3/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground red pepper
2 c chopped cabbage
1 green bell pepper, seeded and chopped
1/4 c fresh lemon juice
3 c hot cooked rice

Directions:
Directions:
Combine beef, tomatoes, water,onion, celery, garlic, bouillon cubes, salt, black pepper, red pepper in Dutch oven or pot of choice, bring to a boil. Reduce heat, cover tightly and simmer stew 2 hours.
Remove beef cuts. Remove beef from bones, cut into 3/4" pieces.
Skim fat from stew. Stir in beef, cabbage and bell pepper, continue cooking, covered, 30 minutes or until beef and vegetables are tender. Stir in lemon juice...Serve with rice and french bread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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