Beef Stew

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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2 tbsp. butter

2 tbsp. olive oil

1 lb. stewing beef – cut in 2" cubes

1 tbsp. Worcestershire sauce

tsp. crushed garlic

tsp. fresh ground pepper

tsp. basil

2 tsp. salt

1 can tomato soup

cup red wine

4 medium potatoes – cubed 2"

2 large carrots – cubed 2 "

2 stalks celery – cubed 2 "

2 large onions – cubed 2"

This is it.  Forget all the other recipes in this collection and cook only this.  You could, and would want to, eat only this.  It is the ultimate comfort food.

Serves: 4

Serve With:  Dry red wine and fresh white baguette or home made style bread.

The secret to a good stew is the preparation of the beef.  Be kind to yourself.  Carefully sort the beef and cut out any tough looking tendons and trim off all the fat.  Brown the beef in butter and oil in a Dutch oven over medium-high heat. Add all the other ingredients.  Bring to a boil and turn down the heat.  Simmer slowly for at least 3 hours.

Serve this one with a fresh baguette.  This is the only time when white bread and red wine are mandatory