December 10, 2005
Hearty Beef Stew Recipe
This hearty beef stew recipe is perfect for a cold winter night. Just give yourself plenty of time to allow it to cook!
3½ lbs. cubed beef
5 cloves garlic–grated or pressed
3 onions
6 carrots
3 celery stalks
½ lb. of fresh mushrooms
1 28 oz. can of crushed tomatoes
2 tsp dried rosemary
2 tsp dried sage
1 tbsp dried basil leaves
7 cups of water
1 cup of red wine (Cabernet Sauvignon)
1 tbsp freshly ground pepper
salt and pepper to taste
5 cloves garlic–grated or pressed
3 onions
6 carrots
3 celery stalks
½ lb. of fresh mushrooms
1 28 oz. can of crushed tomatoes
2 tsp dried rosemary
2 tsp dried sage
1 tbsp dried basil leaves
7 cups of water
1 cup of red wine (Cabernet Sauvignon)
1 tbsp freshly ground pepper
salt and pepper to taste
Preheat the oven to 250°F.
Finely cut the onions and celery. The potatoes, carrots and potatoes can be cut into cubes. Quarter the mushrooms. Use a press or grater for the garlic. Combine the vegetables and beef into a large ovenproof pot.
Season with all of the spices. Pour in the wine and water. Give it a good stir and cover tightly with aluminium foil.
Bake for 5 to 6.5 hours
20 minutes prep | 6.5 hours cooking | Serves 10
Recipe is from Magnotta’s 2006 Calendar.
Stumble It!Posted in Recipes at 3:22 PM
