Yield: 6 servings
|½ pounds||Onions, minced|
|¼ pounds||Shallots, minced|
|2 pounds||Top sirloin or chuck beef,|
|Cut into 1-inch cubes|
|½ cup||Seasoned flour|
|1 quart||Beef broth, approximately|
|1 pounds||Carrots, peeled and cut into|
|1 pounds||Celery, cut into chunks|
|½ pounds||Leeks, white part only, cut|
|1 pounds||Tomatoes,peeled & quartered|
|1 pounds||Potatoes, peeled & sliced|
Melt the shortening in a large saucepan. Add the onions and shallots.
Saute 5 minutes or until tender. Dredge the meat in flour, shaking off the excess. Saute the meat until lightly browned, about 10 minutes. Add the beef broth. Cook until meat is almost done, about 30 monutes. Then add the carrots, celery, leeks and tomatoes. Cover and simmer over medium heat about 20 minutes. Add the potatoes and cook 20 to 25 minutes, or until the potatoes and vegetables are done. Add more beef broth, if necessary. Season to taste with salt and pepper.