Matt Bevers wrote: > On Nov 14, 2003, at 7:47 AM, Shel Belinkoff wrote: > > > > > Now, on a completely different note: Does anyone have a great recipe > > for > > beef stew? I've been craving comfort food lately ... wonder why? > > > > Olive oil > 1 1/4 pounds stew beef, cut into 1-inch pieces > 6 large garlic cloves, minced > 8 cups beef stock or canned beef broth > 2 tablespoons tomato paste > 1 tablespoon sugar > 1 tablespoon dried thyme > 1 tablespoon Worcestershire sauce > 2 bay leaves > > 2 tablespoons (1/4 stick) butter (or more olive oil for those with a > cholesterol problem) > 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 > cups) > 1 large onion, chopped > 2 cups 1/2-inch pieces peeled carrots > > Heat the olive oil in a large dutch oven. Add the beef, brown on all > sides. Add garlic and saute briefly. Add beef stock, tomato paste, > sugar, thyme, Worcestershire and bay leaves. Bring to a boil, then > reduce heat to medium low and simmer covered for an hour. > > In another large pot (and it will need to be large) - melt the butter. > Add potatoes, onion and carrots. Saute until everything looks about > right (say 20 minutes or so). I like the carrots gold but not > completely caramelized. Add the veggies to the beef in the other pot > and simmer 40 minutes or so until everything is nice and tender. > > Happy to help. > > -Matt
Now we have to have a cook off _ I sent him a recipe too :) annsan
