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All American Beef Stew Recipe

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This recipe for All American Beef Stew, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, October 30, 2008


3 tablespoon(s) olive oil
4 pound(s) boneless beef chuck roast, cut into 2-inch cubes
1 large onion, diced (1 1/2 cups)
6 clove(s) garlic, smashed
2 tablespoon(s) all-purpose flour
2 tablespoon(s) tomato paste
2 cup(s) dry red wine
3 cup(s) reduced-sodium beef broth
6 (4-inch) sprig(s) fresh rosemary
2 bay leaves
1 pound(s) parsnips, peeled, cut into 1-inch slices
1 pound(s) baby carrots, peeled
1 pound(s) cipollini onions, peeled
4 stalk(s) celery, cut into 1 1/2-inch pieces
1 pound(s) cooked baby potatoes, halved
1 cup(s) frozen green peas
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1/4 cup(s) chopped parsley

Heat oil in pot over medium-high heat; brown beef in batches, 6 minutes per batch; remove from pot.

Add onion and garlic to pot. Reduce heat to medium; cook, stirring, 5 minutes. Stir in flour and tomato paste. Add wine; simmer 3 minutes, scraping up browned bits. Add beef, broth, rosemary, and bay leaves to pot; bring to a boil, reduce heat to low, cover, and simmer 2 hours.

Add parsnips, carrots, cipollini onions, and celery; simmer 45 minutes. Stir in potatoes, peas, salt, and pepper; remove from heat; let stand covered 5 minutes. Discard rosemary stems and bay leaves. Sprinkle with parsley.

Adapted from Redbook.




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