BEEF AND CARROT STEW:
Toss the meat in
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
Continue to brown the beef and when well browned, add
ven over medium heat. Sear beef, in batches, about 2 mins
Add the mushrooms and saute for about 4
high heat. Mix the beef and onion together in a bowl
Cover lentils with boiling water. Let soak while preparing meat.
Heat oil in a large pot.
Brown beef and onions.
Add garlic, broth, salt and pepper.
Cover and cook over low heat for 1 hour.
Drain lentils.
Add lentils and oregano to pot.
Cover and cook 30 minutes longer, or until meat and lentils are tender.
Cook and stir stew meat in a large saucepan
Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
Layer the potatoes on top of the beef.
Add the salt, pepper, cloves, bay leaf, and saffron.
Pour the wine over and add enough water to cover.
Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
Makes 4 servings.
Serve immediately Real Stew.
For the Stew:
Season the beef generously with salt and pepper.
ou will brown the beef in, and the best for a
br>Arrange onions, carrots and celery over bones. Roast
n all sides. Remove meat and set aside. Add the onion
oil, then turn off and let stand while you prepare
Trim fat from beef. Cut beef into 3/4-inch cubes. Set aside. Place 1/2 cup flour in resealable plastic food storage bag. Add beef and seal the bag.
Shake bag to coat beef cubes with flour evenly on all sides. Place beef cubes in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic.
Stir well. Cover slow cooker and cook on high 4 to 6 hours or on low 8 to 12 hours. (One hour before serving, turn slow cooker to high if on low setting.)
In Dutch oven, heat the oil over medium heat until hot.
Add beef and garlic, half at a time, and brown.
Stir occasionally. Pour off drippings.
Season beef with thyme, salt and pepper.
Add broth and wine to beef and bring to a boil.
Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
Preheat oven to 325\u00b0.
Combine flour, 1 teaspoon salt and pepper in plastic bag.
Add beef and shake until coated.
In large pot or Dutch oven, heat oil over medium-high heat.
Add meat in batches and cook until browned, about 20 minutes.
Remove meat. Reduce heat to medium.
Add onion, garlic and remaining 1 teaspoon salt.
Cook until onion is tender, about 5 minutes.
In a 10-inch skillet cook onions, beef and sausage over medium heat until meat is browned.
Pour off fat.
Meanwhile, in Dutch oven, combine remaining ingredients except spaghetti. Cook
over medium heat, stirring occasionally, for 15 minutes. Reduce
heat to low.
Add browned meat.
Cook, stirring occasionally,
until stew is thickened (20 to 30 minutes).
Meanwhile,
cook spaghetti according to package directions.
Serve stew over spaghetti.
In 5-quart pot, add onions and garlic; heat 3 minutes.
Add beef and cook (medium) for 5 minutes.
Add beef broth, water, wine, bay leaf and thyme.
Cook 1 hour on medium.
Stir in barley. Cover and cook 35 minutes.
Add peas and carrots, mushrooms and pearl onions.
Cover and cook 5 to 10 minutes.
Sprinkle with bacon and parsley.
dium-high heat. Sprinkle beef with salt and pepper. working in