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Hearty Beef & Vegetable Stew; Main Dish
Topic Started: Feb 11 2006, 11:48 PM (91 Views)
Mike
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Fly Catcher
I thought of all you snow-bound folks when I saw this recipe. This should warm you up but good!!


1 1/2 lbs boneless beef round
2 large garlic cloves
1 1/2 cups dry red wine
2 tsp olive oil
6 small potatoes, unpeeled, scrubbed
8 ounces fresh mushrooms
8 sun-dried tomatoes
1 (14-ounce) can beef broth
1 cup baby carrots
1 cup pearl onions, peeled
2 Tbsp water
1 Tbsp cornstarch

Cut beef into 1-inch cubes. Cut garlic into thin slices. Combine beef, wine, oil and garlic in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.

Cut potatoes into wedges; set aside. Cut mushrooms and sun-dried tomatoes in half, then in half again.

Place beef mixture, mushrooms and tomatoes in large non-stick skillet or Dutch oven. Add enough beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots and onions; cover and cook until vegetables are tender and juices run clear when beef is pierced with a knife, about 20 to 25 minutes.

Remove beef and vegetables from skillet with slotted spoon; cover and set aside. Stir water and cornstarch in small bowl until smooth. Pour cornstarch mixture into sauce in skillet. Increase heat to medium; cook and stir until sauce is slightly thickened. Return beef and vegetables to sauce; heat thoroughly.
 
Ruthie
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Administrator
I like stews....going to have to check this one out.
 
Ducky537
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Waterbug Chaser
FoodFightSmiley
 
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