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Quick Beef Stew |
Serves: 4
Print this Recipe
2 ounces salt pork diced and blanched or 3 slices
2 cups beef broth
1/2 cup tomato sauce
1/3 cup vermouth or red wine (optional*)
1 onion small, chopped
3 tablespoons parsley minced fresh
2 cloves garlic minced
1/2 bay leaf
1 cloves whole
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
Few drops of hot pepper sauce
1 1/2 cups roast beef cooked, cut into 1/2 -inch cubes
3 potatoes cooked, quartered
3 carrots cooked, sliced 1/2 -inch thick
2 ribs celery thinly sliced
Sauté salt pork or bacon pieces in heavy saucepan until lightly browned; remove. Drain all but 1 tablespoon fat from saucepan. Add broth, tomato sauce, optional vermouth or red wine, onion, parsley, garlic, bay leaf, clove, salt, pepper, and hot pepper sauce. Bring to boil; reduce heat and simmer for 30 minutes, covered. Remove bay leaf and clove. Add meat cubes and vegetables; cook for 15 minutes, gently stirring as needed. Adjust seasonings and serve.
* If wine is not used, increase broth by 1/3 cup.
Quick Beef Stew comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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