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HEARTY BEEF STEW 2 medium onions 2 cloves garlic 1 1/2 lb. boneless cubes stew beef 1/4 c. oil 2 Tbsp. paprika 2 tsp. salt 1/4 tsp. pepper 2 Tbsp. flour 2 tsp. Worcestershire sauce 5 c. hot tap water 1/3 c. red wine vinegar 2 bay leaves 2 to 3 medium potatoes 5 to 6 medium carrots 2 medium zucchini 1 can condensed beef broth 1/4 c. tomato paste Coarsely chop onion; mince garlic. With sharp knife, trim excess fat from meat; cut into 1-inch cubes. In 6 quart Dutch oven, heat oil over medium-high heat. Saute garlic and onion for about 5 minutes. Add beef and saute until brown for about 10 minutes. Stir in paprika, salt and pepper. Slowly sprinkle flour over beef; stir until well blended. Gradually stir in water, then vinegar. Add bay leaves. Stir together beef broth, tomato paste and Worcestershire sauce. Add to beef. Peel potatoes and carrots; cut into cubes. Cut zucchini into 4-inch lengthwise strips, then cut into 1/4-inch cubes. Add vegetables to beef mixture. Let simmer approximately 2 hours and ready to eat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |