Recipe#5758

Title: Beef Stew 21

From: rebecca didt pge93bks@studserv.uni-leipzig.de 
 Newsgroups: rec.food.recipes 
 Subject: Beef Stew 
 Date: 14 Jul 1998 20:53:32 -0600 
 Message-ID: <35A9357F.A18D35A1@studserv.uni-leipzig.de> 

2 lb stewing beef, trimmed of fat and cut into large cubes
 2 large onions, chopped
 2 1/2 pints beef stock
 1/4 pint dry red wine
 4 big carrots, peeled and thickly sliced
 1 small celery root ( celeriac), peeled and diced
 1 medium leek, chopped
 3 tablespoons flour
 2 teaspoons fresh mixed herbs, or 1 teaspoon dried
 Salt and black pepper
 A little vegetable oil
 Saute the onions in the oil till transparent. Add the meat and
 saute till brown. Sprinkle on the flour, stir then add the stock
 and wine, carrots, celery root and herbs. Simmer for about 3 hours.
 Correct seasoning, then switch off heat.
 Next Day. Boil up the stew again and leave it to boil for 5 mins.
 Add the leeks and simmer for about an hour. Serve with boiled
 potatoes or warm crusty bread.