2 pounds stewing beef (Prime round) --cut into 1 1/2-inch pieces 2 1/2 pints beef stock 1 pound small Irish potatoes 1 bunch small carrots 3/4 pound small onions 2 fresh tomatoes Assorted spices in a cloth bag --(thyme, bay leaves, garlic, etc.) Salt Pepper In a pot combine meat and stock. Bring to a boil, reduce heat, cover and simmer until meat is tender. Add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture (???). Pour back into stew and let simmer until ready to serve (about one-half hour). Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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