Beef Stew #6

By carvalhohm

Ingredients

• 6 tablespoons shortening
• 3 pound beef chuck, round or rump, cut in 1/2-inch cubes
• 2 medium onions, coarsely chopped
• 1 cup red wine
• 2 bouillon cubes
• 1 clove garlic, finely chopped
• 2 tablespoons fine chopped parsley
• 1 bay leaf
• 1/8 teaspoon dried thyme leaves
• 1 1/2 tablespoon salt
• 1/4 teaspoon pepper
• 6 medium potatoes
• 6 medium carrots
• 10 small white onions
• 3 stalks celery
• 2 medium green peppers
• 2 medium tomatoes; or 1 can (8 ounces) tomatoes, undrained

Details

Servings 6

Preparation

Step 1

Over medium heat, slowly heat shortening in Dutch oven. In it, brown meat cubes well, turning on all sides. Remove, and set aside.

In Dutch oven, saute onions until tender.

Return meat to pan; add 4 cups water, the wine, bouillon cubes, garlic, parsley, bay leaf, thyme, salt, and pepper. Cover; simmer 1 1/2 hours, or until just tender.

Meanwhile, prepare vegetables: Peel potatoes and carrots, cut in half. Peel onions. Cut celery in 3-inch sections. Remove seeds and ribs from peppers; cut in chunks. Quarter fresh tomatoes.

When meat has cooked 1 1/2 hours, add potatoes, carrots, onions, and celery. Cook 1 hour, or until meat and vegetables are tender.

Twenty minutes before end of cooking time, add peppers and tomatoes.

*_Note_*: Gravy will be thin. If desired, thicken with 1/4 cup flour blended smoothly in 1/4 cup water. Stir quickly into pan liquid. Cook, stirring, until it boils and thickens.