9:16 AM 3/22/98
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Title: Beef And Rosemary With Red Potatoes
 Categories: Beef, Stew
      Yield: 4 servings

      2 tb Olive oil
      2    Cloves Garlic -- minced
  1 1/2 lb Beef bottom round -- cut in
      1    " cubes
    1/2 c  Dry red wine
      1 c  Beef stock
     10 sm Red potatoes -- unpeeled
      2 tb Fresh rosemary leaves -- OR
      2 ts Dried rosemary
           Salt and freshly ground
           Pepper

  In a 4-quart heavy-bottomed stew pot over medium-high heat, warm
  olive oil. Add garlic and beef cubes and cook, stirring, until beef
  is lightly browned and garlic is golden but not dark brown, 3 to 4
  minutes. Pour in wine and using a large spoon, deglaze the pot over
  medium-high heat by stirring to dislodge any browned bits from pan
  bottom. Add beef stock and stir well. Add potatoes and sprinkle with
  rosemary. Bring to a simmer. Reduce heat to medium-low, cover and
  simmer gently until beef and potatoes are tender when pierced with a
  fork, 25 to 30 minutes. Season to taste with salt and pepper. Spoon
  into warmed bowls and serve. Serves 4.

  Typed for you by Marjorie Scofield   12/10/95

  Recipe By     : Williams-Sonoma Kitchen Library - Stews

  From : Marjorie Scofield

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Momma's Beef Stew
 Categories: Meats
      Yield: 6 servings

      4 tb Oil
  1 1/2 lb Beef stew meat
      1    Medium onion minced
      1    Clove garlic, minced
    1/2 c  Tomato sauce
      2    Carrots; sliced
      3 tb Wine vinegar
      1 c  Red wine
      1    Bay leaf
    1/2 ts Oregano
      4    Medium potatoes cubed
           Salt and pepper to taste

  Saute  onion  and garlic in oil.   Add every thing except potatoes and
  carrots  to large pot.   Cover tightly and simmer 1 1/2 hours until
  meat is thoroughly tender.  Half an hour before meat is ready add
  carrots and potatoes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Old-Fashioned Vegetable-Beef Stew
 Categories: Crockpot, Main dish, Soups, Meats, Vegetables
      Yield: 6 servings

  1 1/2 lb Beef stew meat
      2 tb Cooking oil
      2 c  Potatoes; cubed
      1 c  Carrots; in 1" pieces
      1 md Onion; cut into thin wedges
    1/2 c  Celery; sliced
      1 pk Green beans; frozen (9oz)
      3 tb Tapioca; quick-cooking
      1 tb Beef bouillon granules
      2 ts Worcestershire sauce
    3/4 ts Thyme; dry & crushed
    1/2 ts Salt
    1/4 ts Pepper
     16 oz Tomatoes; canned, cut up
  1 1/2 c  Water

  Cut meat into 1/2" cubes.  In a large skillet brown meat, half at a
  time, in hot oil.  Drain well.

  In crockpot, combine potatoes, carrots, onion, and celery.  Add frozen
  beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and
  pepper. Stir in browned meat, undrained tomatoes, and water.

  Cover; cook on low-heat setting for 10-12 hours or on high-heat
  setting for 5-6 hours.

  Source: Better Homes & Gardens New Crockery Cookbook, pg. 38.

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-Begin Recipe Export- QBook version 1.00.14

Title: French Stew (Dorothy Cross)
Keywords: stew, main dish, beef, crockpot

2 lb round steak (try a different cut)
#2 can (2 1/2 c) tomatoes
6 carrots, peeled and sliced
1 c celery, chopped
3 onions, chopped
3 Tbsp tapioca
2 bread slices, decrusted and torn into small pieces
1 Tbsp salt
Pinch pepper
Pinch rosemary
Pinch marjoram
Pinch thyme
1 pkg frozen peas
1/2 c red wine (I used Carlo Rossi Burgundy--it was delicious)

Preheat oven to 250 degrees.

Cut round steak into bite-size pieces.  Cut tomatoes into small
pieces, reserving liquid.  Put steak, tomatoes and liquid,
carrots, celery, onions, tapioca, bread, salt, pepper, rosemary,
marjoram and thyme into large covered casserole dish and mix
well.  Bake 3 1/2 hours.

Put peas on top of casserole and cook another 30 minutes.  Add
wine and serve.

If reheated later, add more wine before serving.

About 2 1/2 cups

-End Recipe Export- From the recipe collection of Fred Towner


