Tuesday, 10 May 2011

• Beef Stew Gaston

  Once upon a time I discovered this recipe in a cookbook received as a wedding gift from a very dear friend, former teacher, Alice Frances Cheeseman, who taught me how to diagram sentences and other wonderful life lessons.  Today is her birthday and a fitting reason to add this recipe to my online repertoire, especially since I served it this past Sunday at our Mother's Day celebration.

  So easy and so classic ~ Beef Stew Gaston!

   

   

  This one dish meal seems to taste better when fixed a day ahead.

  In a large skillet, brown 2 lbs of boneless stew meat in 2 Tbs hot oil.  When browned, sprinkle with seasoned flour.  Stir to coat well and brown the flour a bit.

  In a separate saucepan, combine the following ingredients and heat until boiling:

  1 cup beef bouillon, 1 cup canned tomato sauce, a large chopped onion, 1 1 /2 cloves pressed garlic, 12 whole peppercorns, 3 whole cloves, 1/4 cup parsley, and 1/2 crush bay leaf.

  Place the meat in a large dutch oven.  Pour above sauce over it.  Simmer covered for 2 to 3 hours or until meat can be easily pierced with a fork.  During the last hour of cooking, add 1/2 cup dry white wine.

  Cook separately, until nearly tender:

  6 medium pared potatoes, 12 pared quartered carrots, 6 ribs celery, chopped.

  Add these vegetables to the stew for the last 15 minutes of cooking.

  Serves 4-6.

  Freezes well.

   

  What's your favorite beef stew recipe?

  Currently JOY OF COOKING By Irma S. Rombauer, Marion Rombauer Becker see related

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