 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
|
This needs to be prepared the night before. Its very good. Ingredients:
2 lbs stewing beef, cut into 1 inch cubes |
2 bay leaves |
1/4 cup flour |
1 garlic clove |
1 teaspoon salt |
6 potatoes, cut in pieces |
3 tablespoons fat or 3 tablespoons oil, to brown |
1/2 cup celery, cut in 1 inch pieces |
3 cups boiling water |
1 (10 ounce) package frozen peas |
1 (16 ounce) can tomato sauce |
1 tablespoon butter |
3 sprigs parsley |
1 tablespoon sugar |
1/2 teaspoon marjoram |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
4 medium carrots, cut in 1 inch slices |
4 small onions, cut in half |
Directions:
1. Shake beef with flour and salt in a paper bag.
2. Brown in fat, or oil.
3. Place in a 4 quart dutch oven and cover with water and tomatoe sauce.
4. Simmer 2 hours.
5. Place garlic and all the herbs on a square of cheesecloth and tie tightly. Add to the dutch oven along with the potatoes, celery, and peas.
6. Melt butter with sugar in skillet, add onions and carrots. Cook on medium heat stirring until well glazed.
7. Add to meat mixture.
8. Cook until the vegies are tender; check every 30 minutes however this could take 1 -2 hours.
9. Remove herb bag.
10. Place in refridgerator overnight.
11. Reheat in oven at 350 until heated through about 20-30 minutes.
|
|