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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Oil

  2. 2 cups 125g / 4.4oz Onions - sliced (medium)

  3. 3 Garlic cloves - minced

  4. 4 lbs 1816g / 64oz Stew meat

  5. 1 Tomatoes - (28 oz) - with liquid

  6. 1 cup 237ml Dry red wine

  7. 2 tablespoons 30ml Worcestershire sauce

  8. 1 Bay leaf

  9. 1 teaspoon 5ml Basil - crushed

  10. 1 tablespoon 15ml Chopped fresh parsley

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 2 Potatoes - diced

  14. 3 lbs 1362g / 48oz Carrots - diced

  15. 3 Celery stalks - diced

  16. 1 Corn - (16 oz) - drained

  17. 1 Lima beans - (15 oz) - drained

Instructions Jump to Ingredients ↑

  1. In a large Dutch oven, heat oil and saute onions and garlic until soft. Add meat and brown on all sides. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer, partially covered, for 1 hour.

  2. In the meantime, combine potatoes, carrots and celery in a saucepan with 1 cup water and cook until a little tender but still firm. After meat has simmered for an hour, add these vegetables and the remaining ingredients. Continue cooking until meat is tender.

  3. This recipe yields 8 servings.

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