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Beef Stew Recipe

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

Richard Ising
Added: Wednesday, November 1, 2006


2 lb beef roast cut into 1" cubes or smaller.
1 medium onion chopped fine
1 large shallot chopped fine
1 tsp of minced garlic
1/2 tsp thyme
1 cup dry red wine
1 cup beef or chicken broth
1 tsp Worcestershire sauce
2 bay leaves
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
Splash of Teriyaki sauce
dash of ground allspice
3/4 lb of potatoes cut into cubes no larger than 1"
8 oz baby carrots
8 oz pearl onions
8 oz frozen peas
3 T olive oil
2 heaping T of flour
1 tsp Bouquet gravy darkener

In cast iron Dutch oven thoroughly brown the meat in 2 tbsp of olive oil. (You may find it easier to brown 1 lb of beef at a time) Remove meat when thoroughly brown.
Saute chopped onions, shallots & garlic in an additional tbsp of olive oil until onions are soft. Stir often and thoroughly scrape bottom of Dutch oven.
Return meat, add all ingredients from the garlic to the allspice.
Cover & simmer for 1 1/2 hours. Stir occasionally.
Microwave vegetables with a tbsp of water for 5 minutes on high.
Add vegetables; cover & cook for 30 minutes or until vegetables are tender. Stir occasionally.
Remove meat and vegetables and keep warm.
Combine 2 heaping tbsp flour & 4 oz of water in gravy shaker. Shake until flour is dissolved.
Mix into the juices with the gravy darkener.
Cook and stir until bubbly.
Add to the meat and vegetables and serve.
Rev 4/23/11

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
2 1/2 hours




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