Beef Stew

Makes 6 - 8 servings

ingredients

2 1/2 # boneless lean beef (chuck, flank or round)
3 carrots
4 medium potatoes
3 tablespoons olive oil
1/4 cup butter
2 oz salt pork, diced
3/4 pound onions, diced
2 bay leaves
1 teaspoon black pepper
1 teaspoon crumbled dried rosemary
1 tablespoon flour
2 large garlic cloves, mashed
10 fresh parsley sprigs, leaves only
1/2 cup dry white wine
1 celery stalk with leaves, diced
1 large green pepper, diced
2 cup hot water or broth
3 cup canned peeled plum tomatoes, chopped

directions

Cut beef into 1 1/2 inch cubes. Trim ends from carrots, but do not peel or scrape. Wash them well and cut into 1/2 in. pieces. Cut each potato into 8 pieces. Set vegetables aside. Combine olive oil, butter and salt pork in heavy saucepan; heat. Add onions and bay leaves and brown slowly for 10 min. Add meat cubes, black pepper and rosemary and brown for about 10 min. Shake flour through a sifter and sprinkle the meat lightly. Chop garlic and parsley together and add to meat. Stir and cook for 4 min. Add white wine. Add celery, green pepper, carrots and potatoes. Stir, cover, and cook slowly for 20 min. Add hot water or broth and the tomatoes. Stir well and cook slowly, uncovered, for 40 minutes. Pour the stew into a good-sized bowl and serve.

notes

Homemade Garlic Bread: Slice Italian bread, brush one side with olive oil, rub slices with garlic on both sides. Toast in the oven and serve.

Source: Mama Leone

reviews

by arleen, January 15, 2011

I have used this beef stew receipe for 30+yrs, a huge favorite.
I have personalized it. I use baby red potato, 3 lbs 1 bunch carrots, 3 or 4 cloves garlic, can pastene
ground tomatoes,chunky style &2 cans of beef consomme'1 can water