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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Stew Recipe

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This recipe for Beef Stew is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c All Purpose Flour seasoned with salt and pepper
2 C canned tomatoes - 1 can
4 C beef stock - 2 cans
4 whole parsley sprigs - chop
12 whole small White Boiling Onions - Peel
3 whole White Potato - Peel and Quarter
4 whole Carrots - Peel and Quarter
2 whole Celery Stalks - Dice
3 T Olive Oil
1 T Sugar
Salt and Pepper
1 whole Garlic Clove - Mince
1 Bay Leaf
2 Lbs Beef Stew Meat
1 T Tomato Paste
Directions:
Directions:
Dredge Mean in seasoned Flour. Brown Meat in hot olive oil in a large Soup Kettle.

Add Sugar, Celery, Parsley, Garlic Bay Leaf, Tomatoes, Beef Stock and Tomato Paste. Bring to boil, reduce heat and simmer one hour.

Taste and season with additional salt and pepper or herbs of your choice.

Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions, simmer until onions tender.
Number Of Servings:
Number Of Servings:
6

 

 

 

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