Aaronson’s Beef Stew
Aaronson’s Beef Stew, a stews recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Aaronson’s Beef Stew
Ingredients
- AARONSON (PSTT79C) 3 large New potatoes — cut in 1/8′s
- 3 pounds Chuck meat
- 1 cup Fresh string beans — cut in 1-1/2″ cubes
- 2 cups Red onion; coarsely sliced
- 1/2 package Frozen baby green peas
- 10 milliliters Garlic — minced
- 1 small Bay leaf
- 1 cup Dry red wine
- pn Basil 28 ounces Whole tomatoes packed in
Method
- pn Thyme Tomato puree pn Oregano 4 Carrots — peeled and cut and pepper to taste — in chunks Heat a large dutch oven until very hot and add the beef cubes.
- Sear–when browne d all over add the red onions and garlic and saute for a minute or two with the beef.
- Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir—> to incorporate the ingredient s in the tomatoes.
- Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tend er, stirring frequently.
- Check often to insure that there is liquid in the pot.
- If you see it drying out, add some water, 1/2 cup at a time.
- Cook with the pot partially covered for the entire time.
- Taste and adjust seasoning with herbs, salt and pepper and enjoy!
- I hope this recipe helps!
- Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991.
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