Yield: 1 servings
|2 pounds||Stew meat|
|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|
|⅛ teaspoon||White pepper; (pinch)|
|5||Bread bowls; (7 oz. ea.)|
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.