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Beef Stew Recipe

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This recipe for Beef Stew, by , is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Kilpatrick

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs chuck beef
3 T. corn oil
1/3 C. flour
4 cloves garlic, minced
1 yellow onion, diced
1 C red wine
1 28 oz. can peeled tomatoes
2 T. tomato paste
1 T. Worcestershire sauce
2 bay leaves
1 1/2 teas. oregano
1/2 teas. each of salt, pepper, & thyme
4 small white onions
2 carrots 2 celery stalks
1/2 lb. mushrooms fresh
1 T. cornstarch mixed w/ T. cold water - thicken stew

Directions:
Directions:
Rinse beef cubes & pat dry. Heat oil in Dutch oven; roll beef pieces in flour & working in batches, brown beef on all sides over medium heat, about 10 min. per batch. Set beef aside. In same pot, saute garlic & onion 5 min. Pour wine in pot, stir scraping browned bits from bottom of pot, until wine begins to boil. Stir in tomatoes & juice, tomato paste, Worcestershire, bay leaves, oregano, thyme, salt & pepper, and bring to boil.
Reduce heat to low, add beef & its juices to the sauce, & simmer stew, cover for 1 1/2 hours, stirring occasionally. Stir white onions, carrots & celery into stew. Cover & cook for 1/2 hour. Uncover & cook 30 min. Remove bay leaves; taste sauce & add pepper & salt if desired.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 min.

 

 

 

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