I usually make beef stew on the top
of the stove in a big old soup pot.
Here is a recipe for making a good
and satisfying stew inside the oven.
Ingredients:
2 lbs cubed beef
2 tbsp flour
1 onion sliced
4 carrots sliced
4 celery stalks sliced
1 package onion soup mix
4 potatoes cubed
1 tsp basil
1/2 tsp salt
1/2 tsp pepper
1 can stewed tomatoes
Directions:
Coat beef with flour and brown in a bit of oil.
Add the rest of ingredients (except tomatoes)
in a large oven proof casserole dish.
Pour 1/2 water and 1/2 cup red wine
(any kind) over everything.
Bake at 325 degrees F. for 1 1/2 hrs.
Stir in tomatoes - bake uncovered
for additional 35 minutes,
stirring every 15 minutes
until vegetables are tender.
1 comment:
This sounds like a great recipe and similar to one that I have made. Allow me three suggestions that might appeal to some of you. First, I would use fresh basil, it is readily available at most supermarkets if you cannot grow it yourself. Second, for a brighter result, I would either use fresh tomatoes (like a Roma) or regular canned diced tomatoes. Finally, one of the secrets that I fell upon six years ago while living in Wyoming cattle country was grass-fed bison. It tastes like beef, but it is lower in cholesterol than chicken or salmon (and, of course, beef). Increasingly, it is available at Costco and supermarkets. There are several reliable Internet providers, but the source that I have come to rely on is www.highplainsbison.com.
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