BEEF STEW 59 Recipe

  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut inch 1 inch cubes
  • 32 ounces beef broth
  • 1/2 clove garlic, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf, whole
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon Rosemary
  • 1/4 teaspoon marjoram
  • 1 teaspoon lemon juice
  • 1/2 cup white wine
  • 2 onions, quartered
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 1 can sliced water chestnuts
In large kettle brown meat in olive oil. Add broth, garlic, Worcestershire sauce, bay leaf, seasonings, lemon juice, and wine. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Add onions, potatoes, carrots and water chestnuts. Heat to boiling. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf. Makes 4 servings.
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