"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Garry’s Beef Stew Recipe

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This recipe for Garry’s Beef Stew, by , is from Euler Family Cookbook, 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!

Tanya Gottstein, daughter of Eunice Patterson (Euler)


3 slices bacon, cut in small pieces
1/2 c flour, 1 tsp pepper
2lbs lean beef cubed
1 large onion
2 cloves garlic , minced
1 28 oz. can tomato sauce
1 cup beef broth
1 cup dry red wine
1 bay leaf (optional)
1 pinch thyme
4 carrots , coarsely chopped
2 stalks celery, coarsely chopped
4 large potatoes, peeled and quartered
10-12 mushrooms , sliced

In large pot or Dutch oven , cook bacon until light brown.
Combine flour and pepper in a bowl, dip meat in flour mixture to coat. Brown meat
In bacon fat, turning often.
Add a little vegetable oil if needed. Add onion and garlic and brown a bit.
Add tomato sauce, brother, wine, bay leaf and thyme.
Cover a cook slowly for 1 1/2 hours. Add carrots, celery, then potatoes and mushrooms.
Cook covered for another 30 Mins or until vegetables are tender.
Serve with hot Italian bread, large salad, fine wine and good friends.

Preparation Time:
Preparation Time:
2 hours +
Personal Notes:
Personal Notes:
This recipe was my dads. It’s a family favourite.




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