steak stew bread bowl

Categories
Shelf life
Shelf4
Yield
1 servings
MeasureIngredient
2 pounds Stew meat
1 tablespoon Oil
½ pounds Onions; (large diced)
½ pounds Celery; (large diced)
½ pounds Carrots; (large diced)
½ pounds Potatoes; (large diced)
¼ cup Tomato paste
¼ cup Red wine
¼ cup Beef base
1 quart Water
½ cup Flour
3 ounces Butter
⅛ teaspoon White pepper; (pinch)
Bread bowls; (7 oz. ea.)

Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato paste, red wine, pepper, beef base, water. Bring to a simmer for about 1 hour. When beef is tender add vegetables. Simmer until tender (about ½ hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by combining butter and flour and cook 1 minute. Whip in liquid and make a smooth gravy. Mix all together and serve in bread bowls.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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