Tadpole Starr
March 5, 2007, 10:48 AM
My Wife and I took first place with this recipe in the Savory Seasons cooking contest in the early 70's. Also great with mutton, beef, Etc. It kills strong meat tastes.
Early American Stew
Early American Beef Stew
2# Stew Meat,, 1 can beef broth
1 T butter,, 1 clove of garlic minced
1 T Olive oil,, 1 large can tomatoes
1 ½ tsp sugar,, 1 bayleaf
3 T flour,, 6 – 8 small onions (about 1 inch)
1 ½ tsp salt,, 1 # carrots (about 1/4 inch)
½ tsp thyme,, 4 medium potatoes (about 1 inch)
¼ tsp pepper,, 2 cups frozen peas
3/4 cup burgundy wine,,
Brown meat in butter & oil.
Sprinkle the sugar over meat and toss until glazed.
Sprinkle the flour, salt, thyme, & pepper over meat.
Gradually add wine, broth, garlic, tomatoes, & bay leaf.
Simmer until the meat is tender.
Add onions, carrots. Simmer untill the
potatoes are tender, add peas and let them heat. Remove
bay leaf and serve. Enjoy! Serves about 6
Early American Stew
Early American Beef Stew
2# Stew Meat,, 1 can beef broth
1 T butter,, 1 clove of garlic minced
1 T Olive oil,, 1 large can tomatoes
1 ½ tsp sugar,, 1 bayleaf
3 T flour,, 6 – 8 small onions (about 1 inch)
1 ½ tsp salt,, 1 # carrots (about 1/4 inch)
½ tsp thyme,, 4 medium potatoes (about 1 inch)
¼ tsp pepper,, 2 cups frozen peas
3/4 cup burgundy wine,,
Brown meat in butter & oil.
Sprinkle the sugar over meat and toss until glazed.
Sprinkle the flour, salt, thyme, & pepper over meat.
Gradually add wine, broth, garlic, tomatoes, & bay leaf.
Simmer until the meat is tender.
Add onions, carrots. Simmer untill the
potatoes are tender, add peas and let them heat. Remove
bay leaf and serve. Enjoy! Serves about 6