Recipe#13196

Title: Beef Stew

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Hearty Beef Stew 
 Date: 22 Apr 1999 22:24:16 -0600 
 Message-ID: <021001be8bd5$cc7b9a60$9ed6c28e@appachee> 

2 pounds extra lean stew meat
 1 1/2 cups water
 1 can Italian style stewed tomatoes
 2 onions, chopped
 2 celery ribs, chopped
 1/2 Tablespoon Worcestershire sauce
 2 package fat free beef bouillon
 2 cups tomato juice
 5 large potatoes, cubed
 2 carrots, sliced
 1/2 cup red wine
 2 bay leaves
 2 garlic cloves, minced
 1/2 cup tomato juice
 6 Tablespoons all purpose flour
 Remove all visible fat from beef and cut into cubes. In large
 skillet over high heat, cook beef cubes in water and bring to a
 boil. Reduce heat to low and simmer for 1 hour or until beef is
 tender, adding water to beef as needed.  Meanwhile, in large nonstick
 saucepan over high heat, combine next 11 ingredients, bring to
 boil; stirring constantly. Reduce heat to low, cook uncovered for
 1 hour, stirring occasionally. When vegetables are tender, remove
 from heat and cool for 5 minutes. In blender, combine tomato juice
 and flour, mix on high for 1 minute or until smooth. Return vegetables
 to low heat, add cooked beef cubes and slowly stir in flour mixture.
 Stirring constantly, cook stew until sauce thickens. Serve hot with
 salad and hot rolls. Makes 12 servings.