Yield: 1 servings
Measure | Ingredient |
---|---|
1½ pounds | Stew beef (see notes) |
24 ounces | Beef broth (see notes) |
2 mediums | To 3 Potatoes, chunked |
2 mediums | To 4 Carrots, sliced |
2 mediums | To 3 Onions, chunked |
2 \N | Cloves Garlic, minced |
1 cup | Peas |
12 ounces | Water |
¼ cup | Red wine (see notes) |
½ teaspoon | Tarragon |
½ teaspoon | Marjoram |
½ teaspoon | Rosemary |
\N \N | Salt and pepper to taste |
\N \N | Flour for dredging |
6 tablespoons | Dark roux (heaping) |
1 tablespoon | Olive oil |
Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven, brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add beef broth and water and bring to a boil. Reduce heat, cover, simmer for 2 hours. Add carrots, potatoes and onion, cook for about 45 minutes, than add peas. Cook 15 minutes or until vegetables are just tender. Add roux a tablespoon at a time, until broth is thickened like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4 minutes. Serves 4-5
NOTE: I prefer making my own stew beef from a sirloin or chuck roast.
I also prefer my own beef broth, but canned can be used. The wine I use is Taylor Lake Country Red. SOURCE:*Jim Bodle POSTED BY: Jim Bodle 10/95 From: Jim Bodle Date: 11-01-95 (03:57) (159) Fido: Cooking