Sam's Beef Stew
* exported from bigoven * 
 
 
recipe by :emeril lagasse 
serving size :4 
cuisine : 
main ingred. : 
categories :beef soups/stews 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 Tbsp  vegetable oil
2 lb.  beef stew meat --cut into 1" cubes
1/4 cup  flour
2 cup  chopped onions
1/2 cup  chopped celery
1 Tbsp  chopped garlic --plus
2 tsp  chopped garlic
4 cup  dark veal or meat stock
1 large  idaho potato --peeled and
  cut into 1" cubes
2   carrots --peeled and
  cut into 1" pieces
 
in a large skillet, over medium heat, add the vegetable oil. season 
the beef with salt and pepper. toss the beef with the flour. when the 
oil is hot, add the meat and cook until the meat is browned, about 6 to 
8 minutes, stirring occasionally. add the onions, celery and 1 
tablespoon of garlic and continue to cook until the vegetables are 
wilted and golden about six minutes. season the mixture with salt and 
pepper. deglaze the pan with the stock, scraping the browned particles 
away from the pan. add the potatoes and carrots. bring the liquid to a 
boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or 
until the meat is very tender. stirring occasionally. add the 
remaining 2 teaspoons of minced garlic. reseason the stew if necessary. 
this recipe yields 4 to 6 servings. 
 
recipe source:emeril live with emeril lagasse 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
 
-- 
(ID: 5468) Mirror: rec.food.recipes: Fri, Oct 29, 2004


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