Beef Stew

Ingredients

• 2 garlic cloves, cut in half
• 1/3 cup oil
• 3 lbs lean beef, cut into bite-size cubes
• 3 large onions, sliced
• 1/2 t thyme
• 1/2 t oregano
• 1 T salt
• 1 1/4 cups dry red wine, divided
• 1 1/2 cups water, approximately
• 2 16 oz cans early peas ( or 1 1/2 lbs shelled peas)
• 4 large tomatoes, quartered (or 16 small plum tomatoes, halved)
• 12 oz package baby salad carrots, whole
• 1 carton (approximately 24) tiny pearl onions, peeled
• 16 oz button mushrooms (or standard mushrooms, quartered)
• 1/2 t freshly ground pepper
• 6-8 potatoes, cut into bite-size cubes

Directions

Rub a stew pot with garlic. Add oil and meat; brown well. Add onions; brown well. Add thyme, oregano, salt, 1/4 cup wine, and enough water to cover the meat. Cover, simmer 1-1 1/2 hours, or until meat is just tender. Add peas, tomatoes, carrots, onions, mushrooms, and 1 cup dry red wine. Season with pepper and stir. Cover and simmer 15 minutes. Add the potatoes, cover and simmer 1/2 hour. Uncover and simmer 10 minutes. Serves eight.

Submitted 6/13/05.
Source: www.travelguides.com
Submitted By: Teresa Johnson
techgoddess@att.net
Beef Stew