RECIPE: COUNTRY STYLE BEEF STEW 21-03-2014

RECIPE: COUNTRY STYLE BEEF STEW

Ingredients:

3 lb Boneless beef chuck eye Roast, cut in 1/2 inch cubes
2 tb Olive oil
3 lg Onions,each cut in 8 pieces
4 lg Cloves garlic,crushed
1 can (28 ounce) tomatoes, drained and quartered
5 tb Chopped parsley, divided
1 ts Dried thyme leaves
1/4 ts Salt
1/4 ts Pepper
1 c Red Burgundy wine
1 c Beef broth
1/4 cup water
1/2 lb Mushrooms,quartered
Parsley

Directions:

Trim excess fat from beef cubes. Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary). Add onions; brown lightly. Add garlic. Stir in tomatoes, 3 tbsp. parsley, thyme, salt and pepper. Add wine and beef broth to just cover; bring to boil. Reduce heat; cover and simmer 1 hour. Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is fork-tender. If desired, simmer, uncovered last 10 minutes to reduce liquid. Stir in remaining parsley. Serve

Yield: 4-6 Servings