May 31, 2012


George Martinez

2 pounds stew meat
2 T oil
2 onions- 1 chopped, 1 quartered
1 clove garlic, minced
1-10 1/2 ounce can beef broth
1 1/2 C red wine or sherry
1 bay leaf
1 pound carrots, cut into 1 inch slices
4-6 potatoes, peeled and cut into 1 inch cubes

Brown beef in oil  with salt and pepper as desired. Add chopped onions and garlic. Sautee until brown. Pour boullion over meat, scraping sides of pan to mix the browned drippings. Transfer meat and gravy to Dutch oven or casserole. Add wine, bay leaf, carrots and quartered onion. Bake covered at 350 until meat is tender (1 1/2 - 2 hours). Print This Post

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