Tuesday, February 8, 2011

Beef Stew with Potato Fingerlings, Green Peppers, and Carrots

2 1/2 lbs beef (sliced 3/4" thick diagonally 2" X  3"
3 cups potato fingerlings (cut in half with skin on)
3 cups carrots (cut 1/2 inch)
1 big bell pepper (cut into 12 pieces lengthwise)
1 medium-sized sliced onions
1 tablespoon minced garlic
3 tablespoons white vinegar
1 teaspoon salt
3 tablesppoons canola or olive oil
1 big can tomato sauce
4 cups beef stock
1 teaspoon freshly ground black pepper
2 laurel or bay leaves

Marinate the beef with the garlic, onion, vinegar, and bay leaves for 30 minutes or longer.  Heat a saute pan to high.  Brown the marinated beef and cook until it sweats.  Add the tomato sauce and the beef stock and cook for 40 minutes until meat is tender.  Add the carrots, potato fingerlings, and green peppers,  and cook for another 15 minutes on medium heat.  Mix everything together and the sauce should thicken by this time.  Simmer on low for about 5 to 10 minutes more.  Serve with rice or bread.   

*Serves 6 to 8
Kitchen Tried and Tested by author on 02/07/2011

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