Beef Stew - Parker

Ingredients

  • 2.5 lb beef chuck in cubes
  • 2 garlics
  • 3 bay leaves
  • red wine to cover
  • 3/4 c flour
  • 2 t salt
  • 2 t pepper
  • 2 onions chopped
  • 1 lb carrots in bite sized pieces
  • 1 T garlic powder
  • 1 can tomatoes
  • 2 T worcestershire sauce
  • 1 branch rosemary
  • 1 can mushrooms
  • 1 c frozen peas

Directions

  1. Marinate meat overnight with sufficient red wine to cover and garlic and bay leaves.
  2. Drain meat and preserve marinade. Toss meat with flour, salt and pepper.
  3. Saute in batches in oil.
  4. Saute carrots and onions in oil for 10 minutes. Add garlic.
  5. Return meat to pan and add rosemary, tomatoes, stock and marinade to cover.
  6. Cover and simmer as low as possible for 1.5 hours.
  7. Remove rosemary, add peas and mushrooms and heat through.

Notes

  • Barefoot - modified by me - potatoes omitted because not good frozen
  • Makes 3 meals for 2 people.


© Lisa Miner 2017