Friday, December 7, 2012


After listening to a friend talk about a stew she made one night, I decided I needed to cook a stew on a recent weekend.  The end result was a tender and delicious stew.  The stew didn't contain any potatoes.  I made some mashed potatoes as a side dish and the mashed potatoes were a good accompaniment to the stew.   The DH enjoyed this meal.


1 tbsp oil
1 onion, chopped
1 garlic clove, minced
1 1/2 lbs beef stewing meat, cubed
3 carrots, chopped into small pieces
2 stalks celery, chopped into small pieces
1 medium size rutabaga, peeled, chopped into small pieces
2 parsnips, peeled and chopped into small pieces
1 glass red wine or cooking wine
1 cup beef bouillon
 salt and pepper to taste


In a medium size frying pan, heat the oil and add the meat, onions and garlic. Brown on medium heat.  To a large soup pot add the browned meat and onions, the vegetables, wine and bouillon.  Heat to a boil and then reduce heat to a simmer.  Simmer for two hours.  Serves 6.

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