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Stew: Knotts Berry Farm Steak House Beef Stew

Source of Recipe

Knott's Berry Farm Cookbook by: Florine Sikking and Judith Zeidler Copyright 1976


List of Ingredients

1/4 C. oil
2 medium onions, sliced
3 garlic cloves, minced
4 lb. stew meat
1 (28 oz.) can tomatoes with liquid
1 C. dry red wine
2 T. Worcestershire sauce
1 bay leaf
1 tsp. basil, crushed
1 T. parsley, chopped
Salt and pepper to taste
2 potatoes, diced
3 lb. carrots, diced
3 stalks celery, diced
1 (16 oz.) can corn, drained
1 (15 oz.) can lima beans, drained




Recipe

In a large Dutch oven, heat oil and saut� onions and garlic until soft. Add meat and brown on all sides. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer, partially covered, for 1 hour.

In the meantime, combine potatoes, carrots and celery in a saucepan with 1 cup water and cook until a little tender but still firm. After meat has simmered for an hour, add these vegetables and the remaining ingredients. Continue cooking until meat is tender.

YIELD: 8 Servings