Hearty New England Beef Stew

Submitted by United Church of God on Fri, 2011-04-29 09:32
Printer-friendly version
No votes yet

Description

Hearty and filling! A recipe that will serve the whole family and maybe even some friends too!

Summary

Yield
Servings
Source

Jau Turner, San Jose CA

Prep time2 1⁄2 hours

Ingredients

2Poundbeef (seared or precooked)
1⁄4TeaspoonItalian Seasoning
1Cupburgundy (or other red cooking wine)
6 beef boullion cubes
3Poundcarrots
2 large potatoes
1⁄2Cupcornstarch (or white flour)
1⁄8Cupfresh garlic (minced)
4 bay leaves

Instructions

Cut the beef into bite-sized cubes. Warm up precooked beef in 1 cup. water plus the Italian seasoning and garlic. Or sear uncooked beef cubes in olive oil plus the Italian seasoning and garlic. Add wine, beef boullion, and bay leaves. Simmer for 1/2 hour. Add diced potatoes and carrots. Increase the water content to bring the volume up to 1 gallon, and simmer for 1 hour. Add any soft vegetables. Mis the cornstarch or flour with water and mix thoroughly. Simmer until the stew thickens. This varies depending on if you have added other vegetables. Leave the bay leaves in the stew overnight to enhance flavor, remove before serving.

Notes

Barley or lentils may be added with the carrots. Soft vegetables like zucchini, yellow squash, celery, and onions may be added 1/2 hour before the stew is finished.

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments

More Information


Recipe by...

United Church of God
United Church of God's picture

© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading