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Print this Recipe    Beef Stew 07

Winter Beef Stew

2 lb. stewing beef, cut into 1" cubes
2 Tbsp vegetable oil
2 Tbsp flour
3 cloves garlic, minced
1 large onion, diced into 1/4" sq. pieces
2 cans beef stock
1 can chopped tomatoes (w/ juice)
1 cup red wine
1 Tbsp Italian seasonings
1/2 Tbsp dried parsley
salt & pepper
3 carrots, cut into 1/2" slices
2 potatoes, cut into 1" cubes
2 Tbsp ketchup or tomato paste

Heat the oil in a large stock pot, and brown the beef on all sides.
Add the flour, and stir to coat. Add a few tablespoons of the beef
stock, and add onion and garlic. Saute until the onion begins to
soften. Add the remaining stock, tomatoes, red wine, salt & pepper,
and parsley. Cover and simmer for about 1 1/2 hours, adding more
liquid if necessary.

Add carrots, potatoes and ketchup or tomato paste, and simmer an
additional 15-30 minutes (until carrots and potatoes are to desired
doneness).

Serve with crusty french bread, a hearty red wine and a green salad.

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