 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
Ingredients:
2 lbs beef, cubed |
1 onion, chopped |
2 tablespoons olive oil |
1 cup water |
1/2 cup red wine |
8 potatoes, peeled and cubed |
1 lb carrot, sliced |
1 (15 ounce) can green beans, drained |
2 tablespoons raisins |
1 (16 ounce) can stewed tomatoes |
1 (4 ounce) can tomato paste |
1 bay leaf |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon italian seasoning |
1/2 teaspoon dill |
1/2 teaspoon clove |
1/2 teaspoon sage |
1/4 teaspoon cumin |
1/4 teaspoon celery salt |
2 tablespoons flour |
Directions:
1. Heat oil in a Dutch oven. Brown beef cubes in 2 batches, then saute chopped onion in same pan.
2. Add remaining ingredients except flour, mixing well.
3. Bring to boil, reduce heat to simmer, cover and let simmer for 2 hours.
4. Remove bay leaf.
5. Mix 2 tablespoons flour with 1/2 cup cold water. Slowly stir this into stew, stirring well to thicken gravy. Simmer 5 minutes more.
|
|