Beef Stew With Sherry
|Boneless chuck||3 Pound, cut into squares|
|Margarine||1⁄4 Pound (1/2 Stick)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm)|
|Canned sliced mushrooms||8 Ounce, drained|
|Water||1 Cup (16 tbs)|
|Sherry||1 Cup (16 tbs)|
|Canned tomatoes||17 Ounce (1 No. 303)|
|Parsley flakes||1 Teaspoon|
|Celery stalks||3 , cut into 1 inch pieces|
|Carrots||5 , cut into pieces|
|Water||1⁄4 Cup (4 tbs)|
Brown meat in margarine in Dutch oven.
Add salt, onion, garlic and mushrooms.
Cook slowly until onion is tender.
Add water, sherry, tomatoes, parsley, thyme, bay leaf, celery and carrots.
Simmer, covered, about 2 hours and 30 minutes.
Blend in flour with water; stir into stew and bring to a boil.