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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