Yield: 10 Servings
|2 teaspoons||Minced garlic|
|2 pounds||Beef round steak; trimmed of all fat, cut into 1-inch cubes|
|3 cups||Finely chopped onions|
|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|
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