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Very easy, savory stew. Throw it together in the morning, and by afternoon you have a hearty, hot meal in a bowl.

Ingredients
  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry with paper towels
  • about 1/4 cup of flour {tossed with meat to coat}
  • 10-15 small red potatoes {mine were pretty small, I used 14, cut into 1/8ths since I was serving it to small children}
  • 1 medium onion, chopped
  • 2 cups sliced carrots {about 3 good sized carrots}
  • 2 cups sliced celery {about 2-3 stalks}
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes, drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8-oz container of sliced mushrooms {optional}
  • meat tenderizer and about 2 tsp cornstarch
Directions
See Full Recipe please visit : www.butterwithasideofbread.com

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