Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Navajo Beef Stew

Recipe from: The Intermediate Eater
Servings: 6

2 pounds beef chunks
2 tablespoons cooking oil
2 each onions, sliced
4 cloves garlic
1 cup celery
½ cup tomatoes
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon thyme
1 cup frozen peas
12 small carrots
1 can tiny onions, one pound
6 each potatoes, peeled and quartered
1 cup red wine
½ cup flour
½ teaspoon kitchen bouquet

Brown the beef chunks in the hot oil. Then add the sliced onions, garlic, celery, tomatoes (which have first been put through a blender), thyme, salt, pepper, wine and 1 ½ cups water. Bring to boil, lower heat, cover and simmer the pot two hours. Add to the pot the potatoes and carrots and simmer, covered, another 45 minutes. Drain the baby onions, saving the liquid. Add them and the peas to the pot. Mix the flour with ¾ cup of the liquid from the canned onions. When smooth stir into the pot along with the kitchen bouquet. Let the stew thicken for another 5 minutes, then dish into large bowls.

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