Recipe#5741

Title: Beef Stew 07

Newsgroups: rec.food.recipes 
 From: whitney@sybase.com (Whitney Martin) 
 Subject: RECIPE: Winter beef stew 
 Date: Mon, 21 Nov 1994 20:00:44 +0000 
 Message-ID: <9411212328.ae17528@post.demon.co.uk> 

2 lb. stewing beef, cut into 1" cubes
 2 Tbsp vegetable oil
 2 Tbsp flour
 3 cloves garlic, minced
 1 large onion, diced into 1/4" sq. pieces
 2 cans beef stock
 1 can chopped tomatoes (w/ juice)
 1 cup red wine
 1 Tbsp Italian seasonings
 1/2 Tbsp dried parsley
 salt & pepper
 3 carrots, cut into 1/2" slices
 2 potatoes, cut into 1" cubes
 2 Tbsp ketchup or tomato paste
 Heat the oil in a large stock pot, and brown the beef on all sides.
 Add the flour, and stir to coat.  Add a few tablespoons of the beef
 stock, and add onion and garlic.  Saute until the onion begins to
 soften.  Add the remaining stock, tomatoes, red wine, salt & pepper,
 and parsley.  Cover and simmer for about 1 1/2 hours, adding more
 liquid if necessary.
 Add carrots, potatoes and ketchup or tomato paste, and simmer an
 additional 15-30 minutes (until carrots and potatoes are to desired
 doneness).
 Serve with crusty french bread, a hearty red wine and a green salad.