Old-fashioned beef stew #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cubed chuck or bottom round; coated in flour |
| 2 | tablespoons | Oil |
| 2 | larges | Chopped onions |
| 6 | ounces | Small button mushrooms |
| 1 | pounds | Cubed potatoes |
| 8 | Sliced carrots | |
| 2¼ | cup | Beef broth |
| 1 | cup | Dry red wine (I had Burgundy so that is what I used) |
| 1 | Bay leaf (I left out) | |
| ½ | teaspoon | Thyme |
| 3 | Parsnips; quartered (I substituted turnips; cubed) | |
| 10 | ounces | Brussel sprouts |
Directions
Date: Thu, 20 Jun 1996 15:26:22 -0700 From: Dot & Tim McChesney <jrjet@...> Brown beef in oil 5-8 minutes in a Dutch oven. Remove and set aside. Add onion to pot and saute 3 minutes. Add mushrooms to onions and saute 2 minutes. Return beef to pot and add the following: potatoes, carrots, beef broth, wine, bay leaf, and thyme. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the parsnips and cook 15 minutes. Add the brussel sprouts and cook for the last 15 minutes.
I probably tweaked seasonings and added other seasonings but I did it to taste so I am not sure what I might have put in -- probably garlic - I put garlic in everything - and maybe basil. Anyhow enjoy! Dot EAT-L DIGEST 19 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .