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Beef Stew — Great for Cold Winter Meals

1.5 # stew beef cut into small pieces

olive oil

1 large shallot cut into 1/4″ pieces

1 large onion cut into 1/4″ pieces

4 cloves of Garlic cut into 1/4″ pieces

5 or 6 celery stalks cut into small pieces

2# carrots sliced thin

1# parsnips sliced thin

1/2 teaspoon Adobo

1/2 crushed black pepper

1/2 teaspoon rosemary dried leaves crushed  or fresh  leaves cut small

1 large can of crushed tomatoes

3 peeled potatoes cut into small pieces

Brown the beef in Olive Oil, place into a tall stew pan..  Brown shallots, onions, garlic, and celery in Olive oil add to pan..

Add 6 cups of filtered water, and 2 cups of celeriac broth.. (I cooked and froze some months ago..) Or just use 8 cups of water and add celery seed.

Add carrots and parsnips and spices. Cook for about 2 hours,  add tomatoes, and cook another 1/2 hour.  Cool overnight.

The next day add the potato pieces and cook until they are soft.  Serve with a small pat of butter..

You may want to serve with your favorite bread or toast also..



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