Beef, Soups and Stews

JULIA'S STEW

  • 3 to 5 lb. Beef roast
  • Parsnips
  • Carrots,baby
  • Green onions
  • Bell peppers
  • Potatos
  • Wine, red
  • Beef broth
  • Cornstarch

    • Use a cheap cut of beef (I like the seven blade roasts) and cube into small pieces. Cover with cheap red wine ( I use the kind that comes in a box) and let marinate for several hours or all day. Drain meat and toss the marinade.

    Chop up veggies and place in a stew pot with the meat and equal parts beef broth and wine. Amount of liquid depends amount of other ingredients and personal preference. Add desired seasonings. Simmer about an hour (or longer if desired). Add 1 or 2 tablespoons cornstarch to a 1/2 or 3/4 cup of the liquid, shake or stir well and add to stew for thickening. Again, thicken to your personal preference. Goes great with crusty bread.

    I like to lightly grill my veggies until slightly blackend but still crisp before adding to the stew pot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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