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Prep Time: 35 Minutes Cook Time: 70 Minutes |
Ready In: 105 Minutes Servings: 10 |
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From a newspaper clipping Ingredients:
4 lbs lean short rib of beef, cut into 3 inch pieces |
2 medium onions, chopped |
1/2 cup chopped carrot |
3 cups rich beef broth |
1/2 teaspoon marjoram |
1 teaspoon caraway seed |
1 bay leaf |
1/2 teaspoon savory |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 lemon, rind of, grated |
1/4 cup wine vinegar |
3 tablespoons whole wheat flour |
1/4 cup water |
3/4 lb mushroom, sliced |
1 small green pepper, cut in thin strips |
2 tablespoons oil |
Directions:
1. Heat a shallow roasting pan in a 500 degree oven for 5 minutes.
2. Rut ribs in pan and brown for about 15 minutes, turning in order to brown on all sides.
3. Transfer ribs to a large heavy pot.
4. Lower heat to 350 and cook for 30 minutes.
5. Pour off fat.
6. Place pot on top of stove.
7. Add onions and carrots and cook until onions are transparent.
8. Add beef broth, seasoning, grated lemon and vinegar.
9. Cover, put back in oven and cook for 1 and 1/2 hours.
10. Make a paste of the flour and water and cook on top of the stove until thick.
11. Add to stew in oven.
12. Saute mushrooms and peppers in oil until tender.
13. Add to stew and cook 15 minutes more.
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