Full Page 4 x 6 5 x 7

2 lbs. lean beef, cut 1 1/2"
3 T. flour
1 t. Beau Monde seasoning
1 t. salt
1/4 t. fine grind black pepper
1/8 t. garlic powder
2 T. shortening or oil
1 t. beef stock base
2 T. tomato paste
1 c. hot water
1/2 c. dry red wine
1 can mushrooms (4 oz.) or fresh
1 t. Bouquet Garni for beef
6 small whole onions (or 1 small can)
3 or 4 carrots (or small can, whole or chunks)
1 c. frozen or fresh peas

Trim excess fat from meat. Combine flour, Beau Monde, salt, pepper and garlic powder. Coat meat with seasoned flour. Brown in hot shortening in heavy skillet or dutch oven. Sprinkle remaining seasoned flour over meat. Combine beef stock base, tomato paste and hot water; add wine and pour over meat. Crush Bouquet Garni and add to stew with mushrooms and liquid. Cover and cook slowly for 2 - 3 hours, or until meat is tender. Stir occasionally. About 30 minutes before serving, add onions and carrots; cook 20 minutes; add peas. Serve hot.

Makes 4 to 5 servings.
Keywords: beef, soups   Category: Soups/Stews    Cookbooks: Carl and Hugh
Recipe by Shirley Broach     Added: February 08, 2007 by deebeeeff     Last Updated: October 25, 2014
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