Hearty beef stew - lhj
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Minced garlic |
| 1½ | teaspoon | Salt |
| 2 | pounds | Beef round steak; trimmed of all fat, cut into 1-inch cubes |
| 3 | cups | Finely chopped onions |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Freshly ground pepper |
| 16 | ounces | Whole tomatoes in juice |
| 2 | tablespoons | Tomato paste |
| 2 | pounds | Small red potatoes; halved or quartered |
| 2 | pounds | Carrots; cut in 1 1/2-inch pieces |
| 1 | pounds | White mushrooms; trimmed and quartered |
| 10 | ounces | Frozen peas; thawed |
Directions
Heat oven to 325°F. With flat side of knife, crush garlic with salt to make a paste. In heavy Dutch oven, combine garlic paste, beef, onions, thyme and pepper. Cover and roast 1½ hours. Stir in tomatoes and their juice, tomato paste, potatoes, carrots and mushrooms; cook 1 to 1 ½ hours, until meat and vegetables are tender. Remove from oven; stir in peas.
Prep time: 50 minutes Cooking time: 2 ½ to 3 hours (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : No browning necessary--the meat and onions are cooked slowly without adding liquid--so use your heaviest pot with a tight-fitting lid to keep the moisture in.
Recipe by: LHJ Recipes
Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997