Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Stew beef (see notes) 1/4 c Red wine (see notes)
24 oz Beef broth (see notes) 1/2 ts Tarragon
2 md To 3 Potatoes, chunked 1/2 ts Marjoram
2 md To 4 Carrots, sliced 1/2 ts Rosemary
2 md To 3 Onions, chunked Salt and pepper to taste
2 Cloves Garlic, minced Flour for dredging
1 c Peas 6 tb Dark roux (heaping)
12 oz Water 1 tb Olive oil

Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven,
brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook
and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add
beef broth and water and bring to a boil. Reduce heat, cover, simmer
for 2 hours. Add carrots, potatoes and onion, cook for about 45
minutes, than add peas. Cook 15 minutes or until vegetables are just
tender. Add roux a tablespoon at a time, until broth is thickened
like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4
minutes. Serves 4-5

NOTE: I prefer making my own stew beef from a sirloin or chuck roast.
I also prefer my own beef broth, but canned can be used. The wine I
use is Taylor Lake Country Red.

SOURCE:*Jim Bodle POSTED BY: Jim Bodle 10/95
From: Jim Bodle Date: 11-01-95 (03:57) (159)
Fido: Cooking

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