Italian meat stew

Yield: 6 Servings

Measure Ingredient
\N \N WILSON BWVB02B
1 pounds Boneless beef -- cut in
\N \N Cubes
1 pounds Lamb shoulder -- cut in
\N \N Pieces
1 tablespoon Fat
1 medium Size onion -- chopped
10 millilitres Garlic -- minced
1 can (1 lb. 13 oz.) tomatoes
½ cup Water
1 cup Celery -- diced
1 tablespoon Dried parsley flakes
1 teaspoon Mixed Italian seasoning
1 teaspoon Salt
½ teaspoon Basil
13 teaspoons Pepper
3 larges Carrots -- cut in 2\" pieces
3 mediums Potatoes -- pared &
\N \N Quartered

Prepare a day head, following the recipe steps, until meat is tender. Then remove stew, let cool, and keep covered in refrigerator. When ready to prepare dinner the next day, remove fat from top of beef mixture. Heat stew slowly to boiling, then add carrots and potatoes and cook slowly until the vegetables are tender. Vegetables may be added to the day-before-mixture but the stew taste better when the vegetables are added on reheating.

Brown beef and lamb well on all sides in fat in large heavy kettle. Add onion, garlic, tomatoes, water, celery, parsley flakes, Italian seasoning, salt, basil, and pepper. Cover; simmer 1 to 1-½ hours, or until meat is tender; add remaining ingredients; simmer 30 minutes, or until vegetables are tender.

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