Hearty beef stew - lhj

Yield: 10 Servings

Measure 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

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

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