Needing a savory seasonal recipe that will carry you through the fall and winter? Look no further than this delicious beef stew recipe, a dish that has served and contented my family for decades.
Celery cubed 1 cup
1 large onion sliced
4 cloves garlic
Beef cubed, about 3 to 4 lbs rubbed in flour
1 can beef broth
1 cup red wine
1 tbsp each of basil and oregano
1 small can tomato paste
Potatoes cubed, as desired
1 small package of frozen peas
Place a little bit of oil in a large skillet and sauté onion for 2 minutes, then add garlic, sauté for a few more minutes. Remove to a large pot.
In the skillet add celery, carrots, turnip, and stir well, you may have to add a little oil, cook for 4 more minutes, then add spices. Remove and add to onion mixture in the larger pot.
Add a little more oil to pan and brown half of the beef on all sides.
Repeat procedure until beef is done.
Mix tomato paste, wine and broth, add to beef, then add to vegetables in the pot. Cover and simmer until tender, when beef is almost ready.
Cook potatoes in water, when cooked add to beef mixture. Then add the peas, stir a little and serve when warm.
Again, if you follow these instructions, you will have a richly flavored hot meal that you can prepare again and again. This beef stew is just the best on a cold fall day.
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