Gourmet Beef Stew
|Beef stew||3⁄4 Pound|
|Shortening/Other fat||1 Tablespoon|
|Tomato sauce||1 Can (10 oz)|
|Garlic||1 Clove (5 gm), minced|
|Powdered bay leaf||1 Dash|
|Monosodium glutamate||1⁄2 Teaspoon|
|Consomme/Water / dry red wine||3⁄4 Cup (12 tbs)|
|Carrots||2 , peeled and sliced|
|Potato||1 Medium, diced|
|Stalk celery||1 , sliced|
|Frozen green peas||1⁄2 Cup (8 tbs)|
Cut beef in 2 inch pieces.
Coat meat with flour and salt which have been combined.
Preheat large Browning Skillet in Radarange oven 4 1/2 minutes, add floured beef cubes and shortening.
Cook 1 1/2 minutes, stir; cook 1 1/2 minutes more.
Add tomato sauce, seasonings, consomme or other liquid, and vinegar.
Cover, and cook in Radarange oven for 20 minutes, or until beef is tender.
Arrange carrots, potato, celery, and onions in skillet.
Cover and cook 9 to 10 minutes longer or until vegetables are just tender.
Sprinkle frozen peas over stew and cook 1 minute longer.
Correct seasoning before serving.