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      RECIPE TITLE "Beef Stew" Author: Mona

    yields4 servings time2,5 hrs difficultymoderate


    • 2/3 cup flour;
    • 1/4 tsp pepper;
    • 3 lb beef chuck, cut in 1-1/2 cubes;
    • 1/3 cup olive oil;
    • 1 cup coarse chopped onions;
    • 1 cup celery;
    • 3 cloves garlic crushed;
    • 2 cans (10-1/2 oz size) condensed beef broth;
    • 1 bay leave;
    • 1/4 tsp dried thyme leaves;
    • 1 tbl parsley;
    • 6 small potatoes halved;
    • 6 medium carrots cut in lg slices;
    • 2 sm onions quartered;
    • 1 lb mushrooms;
    • 1/2 cup red wine.


    1. Combine flour and pepper; coat beaf cubes. Reserve remaining flour mixture.
    2. In 3 tbl of hot oil, brown beef, and remove as they are browned. Saute onion and celery and garlic until tender. Return beef to pan. Add beef broth, wine and spices. Bring to a boil, stirring occaisionally.
    3. Reduce to simmer, cover and continue cooking for 1-3/4 hour. Add remaining vegetables and cook covered 45 minutes longer or until meat and potatoes are tender, but not mushy.
    4. If broth is not thick enough mix 2 tbl of flour w/2 tbl of water and add it to beef mixture, simmer until thick.

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