Beef Stew
http://glutenfreegoddess.blogspot.com/2007/10/my-beef-stew-crush.h...
- 2 lbs. grass fed beef, cut into cubes
- Sea salt
- Light olive oil
- 5 cloves garlic, chopped
- 1 cup fresh pearl onions, trimmed, peeled
- 3 good sized hefty gold potatoes, peeled, cut up
- 3 good sized carrots, peeled, sliced
- 2 celery stalks, sliced
- 1 cup dry red table wine
- 4 cups organic beef broth
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons dried Italian or French herbs, to taste (thyme, sage, rosemary, basil, etc)
- 1 bay leaf
- Ground pepper, to taste
- Produce
- Bay leaf (1)
- Celery stalks (2)
- Garlic (5 cloves)
- Italian or french herbs, dried (1 teaspoons)
- Pearl onions, fresh (1 cup)
- Sized carrots, good (3)
- Sized hefty gold potatoes, good (3)
- Meat
- Beef, grass fed (2 lbs.)
- Canned Goods
- Beef broth, organic (4 cups)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil, Light (1)
- Pepper, Ground (1)
- Sea salt (1)
- Beer, Wine & Liquor
- Table wine, dry red (1 cup)
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Recipe Stats
Published October 30, 2007 (5 years ago).
8 people saved this recipe.
