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Beef Stew With Sherry

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Ingredients
  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
  Thyme 1 Teaspoon
  Bay leaf 1
  Celery stalks 3 , cut into 1 inch pieces
  Carrots 5 , cut into pieces
  Flour 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef

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