(I got this recipe from an older lady I worked with at ASU's Economic Dept. while a student. It's one of the first meals I cooked for my hubby when we were dating and still brings back good memories!)
1 1/2 lbs. lean beef chuck, cubed
2 tsp. oil
1/2 cup Burgundy wine
1 (24 oz) can diced tomatoes
3 -4 Carrots peeled and sliced
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil (or more to taste)
1 small bay leaf
1/4 tsp. garlic salt
1 medium onion
2 Tbs. cornstarch
Brown meat, add spices, wine, tomatoes, carrots, onions. Simmer about 45 minutes on medium or slow cook about 2-3 hours. Just before serving, blend cornstarch in 1/2 cup cold water, stir into stew and simmer until thickened. (Sometimes I add a can of green peas or mushrooms for variety.) Serve over a bed of hot rice.
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