Steak stew bread bowl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stew meat |
| 1 | tablespoon | Oil |
| ½ | pounds | Onions; (large diced) |
| ½ | pounds | Celery; (large diced) |
| ½ | pounds | Carrots; (large diced) |
| ½ | pounds | Potatoes; (large diced) |
| ¼ | cup | Tomato paste |
| ¼ | cup | Red wine |
| ¼ | cup | Beef base |
| 1 | quart | Water |
| ½ | cup | Flour |
| 3 | ounces | Butter |
| ⅛ | teaspoon | White pepper; (pinch) |
| 5 | Bread bowls; (7 oz. ea.) | |
Directions
Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato paste, red wine, pepper, beef base, water. Bring to a simmer for about 1 hour. When beef is tender add vegetables. Simmer until tender (about ½ hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by combining butter and flour and cook 1 minute. Whip in liquid and make a smooth gravy. Mix all together and serve in bread bowls.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.