Easy Recipe Finder
Recipe Feeder
1 1/2 lb beef stew meat 3 ea carrots, peeled, sliced
1 tb butter or margarine 10 ea whole white peppercorns
1 ea large onion, slivered 2 ea bay leaves
1 c undiluted cn beef consomme
6 servings
1. Cut stew meat in chunks.
2. Brown meat in heavy skillet, a few chunks at a time. Place in
casserole when browned.
3. Add onion and beef consomme'. Heat to boiling and add spices. Cover
with lid.
4. Braise meat for about 1 hour.
5. Add carrots, parsnips and celery. Simmer for another 30-40 minutes or
until meat is
fork tender and vegetables are done. Don't overcook.
6. Serve hot.
** This stew tastes even better if you prepare it a day in advance. If
you use a beef
consumme' according to our recipe, no salt is needed.
1 tb butter or margarine 10 ea whole white peppercorns
1 ea large onion, slivered 2 ea bay leaves
1 c undiluted cn beef consomme
6 servings
1. Cut stew meat in chunks.
2. Brown meat in heavy skillet, a few chunks at a time. Place in
casserole when browned.
3. Add onion and beef consomme'. Heat to boiling and add spices. Cover
with lid.
4. Braise meat for about 1 hour.
5. Add carrots, parsnips and celery. Simmer for another 30-40 minutes or
until meat is
fork tender and vegetables are done. Don't overcook.
6. Serve hot.
** This stew tastes even better if you prepare it a day in advance. If
you use a beef
consumme' according to our recipe, no salt is needed.
