Sam's beef stew

Yield: 4 servings

Measure Ingredient
2.00 tablespoon vegetable oil
2.00 pounds beef stew meat; cut into 1 cubes
¼ cup flour
2.00 cup chopped onions
½ cup chopped celery
1.00 tablespoon chopped garlic; plus
2.00 teaspoon chopped garlic
4.00 cup dark veal or meat stock
1.00 large idaho potato; peeled, and
1 \N cut into 1 cubes
2.00 \N carrots; peeled, and
1 \N cut into 1 pieces

In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1½ to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary. This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-15-1997

Recipe by: Emeril Lagasse

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