| BEEF STEW W/WINE 1/2 cup flour 1 Tsp. Salt 1/4tsp.pepper 2 lb beef stew meat,cut into 1-inch pieces 2 Tblsp. Olive oil oil 1 Tblsp. butter 3 cups water 3 cups beef stock 3 pared med.potatoes,cut into 1-inch.cubes 1 med.turnip,cut into 1-in.cubes(optional)I like turnips 4 carrots,cut into 1-inch.slices 1 green pepper,cut in strips 1 cup sliced 1-inch. pieces 1/2 cup diced onion (I prefer vadalia onions they are sweet) 1 tblsp. salt 1 bay leaf 1 cup burgundy wine or pink chablis Mix flour,1 tsp. salt and pepper.Coat meat w/flour mixture.Melt butter and olive oil in large skillet, brown meat thoroughly.Add water,stock and wine heat to boil.Reduce heat,cover and simmer 2 hours.Stir in remaining ingredients.Simmer 30 min. or until veges are tender.If desired thicken stew.In covered jar,shake 1 cup cold water and 4 tblsp.flour until blended.Stir into stew, heat to boiling,stirring constantly.Boil and stir 1 min.4 to 6 servings. OPTION:Add moonlight mushrooms or Shiitake (Japanese mushrooms)I love shiitake a little bit expensive, but its delicious!! |
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