LONGCHAMP'S BEEF STEW|
3 lb. chuck, boned and cubed
1/4 lb. butter
1 Tbsp. chopped scallions
1 Tbsp. green onion (tops
2 Tbsp. flour
1 can consomme
12 small white onions
12 carrots, sliced
12 small turnips
1/4 c. butter
12 small potatoes
1 Tbsp. parsley, chopped
2 fresh tomatoes, diced
2 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1/2 c. red wine
1 clove garlic
Brown beef in butter. Add onions and flour. Saute
until brown. Add consomme, tomatoes, chili sauce,
Worcestershire sauce and red wine. Cook 1 hour. Brown whole
onions, carrots and turnips in 1/4 cup butter. Add to stew.
Cook 45 minutes more covered. Add potatoes and cook 35 more
minutes. At last minute, add parsley, garlic and a dash more
wine. Season to taste.
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