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    Beef and Vegetable Stew

    Source of Recipe

    Recipes In the Mail - Nov 7, 2001 edition (submitted by Marianne) Entree of the Day

    Recipe Introduction

    This is a very tasty stew. Make this your "entree of the day!"

    Recipe Link:

    List of Ingredients

    Beef and Vegetable Stew

    Submitted by: Marianne
    Makes 6 servings

    1 pound cubed beef stew meat
    1 tablespoon vegetable oil
    1 onion, thinly sliced
    1 (6 ounce) can tomato paste
    1 (14.5 ounce) can low fat, low sodium beef broth
    1 cup chopped carrots
    3 potatoes, cubed
    1 sprig fresh rosemary
    1 teaspoon dried thyme
    1 bay leaf
    1/4 teaspoon crushed red pepper flakes
    10 ounces button mushrooms, quartered
    1 (10 ounce) package frozen green peas, thawed



    1 Remove any bits of fat from the meat. Heat
    the oil in a large pot over medium high heat.
    Saute the meat in the oil for 10 minutes, or
    until browned on all sides. Remove meat and
    set aside.

    2 Add the onion and tomato paste to the pot
    and saute over medium heat for 5 minutes,
    or until onion is tender, stirring often.
    Return the meat to the skillet along with
    the beef broth, combining with the onion
    and tomato paste mixture. Reduce heat to
    low, cover and simmer for 1 to 1 1/2 hours,
    or until meat is tender.

    3 Add the carrots, potatoes, rosemary, thyme,
    bay leaf and crushed red pepper flakes and
    simmer, covered, for another 45 minutes.
    (Note: It may be necessary to add some water
    if the stew seems too thick.)

    4 Finally, add the mushrooms and the peas
    and allow stew to heat through, about another
    10 to 15 minutes. Remove bay leaf and rosemary
    sprig before serving.




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