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Beef Stew Bonesito

 
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PaulOinMA
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Joined: 06 Jul 2006
Posts: 958
Location: Marlborough, MA

PostPosted: Thu Feb 05 15 11:22 pm    Post subject: Beef Stew Bonesito Reply with quote

Recipe from a book I picked up at a library book sale. I've posted a couple of other beef stew recipes, but wanted something new.

Just a couple of changes. Used baby red potatoes cut in half or quarters. Added some barley 15 minutes into the 30-minute simmer. Added additional water for the barley with the pepper and mushrooms. Very good stew.

In case you're wondering, that's a 5-qt. Magnalite Professional pot. My user cast iron Dutch oven is 7 quarts, and I wanted something smaller. Didn't feel like getting another cast iron DO out of the basement.

Beef Stew Bonesio

The Garlic Lovers’ Cookbook. From Gilroy, the Garlic Capital of the World. Berkley, California: Celestial Arts, 1982.

Nearly everyone has a favorite beef stew recipe. This one produces a gravy rich with the combined flavors of wine and herbs, which is equally good with the meat and the vegetables.

Courtesy of: Louis Bonesio, Jr., Gilroy.

Ingredients

1 ½ lbs. lean beef stew meat, cut into 1 ½-inch cubes
3 tbsp. flour
3 tbsp. polyunsaturated oil
½ cup dry red wine
1 ½ cups boiling water
2 ½ medium onions, sliced
3 medium carrots, cut into ½-inch slices
3 cups potatoes, peeled and cut into 1-inch cubes
½ stalk celery, sliced into ½-inch slices
3 medium cloves fresh garlic
1/8 tsp. marjoram
1/8 tsp. dry crushed oregano
1/8 tsp. ground sage
1 tsp. thyme
2 tbsp. chopped parsley
1 tsp. freshly ground pepper
½ lb. whole small mushrooms

Directions

Remove visible fat from meat. Dredge well in flour; brown lightly in oil in a 4-qt. Dutch oven. Gradually add wine and enough boiling water to just cover meat. Reduce heat and simmer, covered, for 1 hour. Add onions, carrots, potatoes, celery and garlic, marjoram, oregano, sage, thyme, and parsley. Continue to simmer for 30 minutes. Remove from heat and let stand 15 minutes. Skim fat off top. Add pepper and mushrooms and bring to a boil; reduce heat and simmer 10 more minutes. Garnish with additional chopped parsley. Makes 4 to 6 servings.


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TrailerBuilder
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Joined: 08 Feb 2010
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Location: Springfield MO

PostPosted: Mon Feb 16 15 11:13 am    Post subject: Reply with quote

That looks like a hearty meal for sure. Very nice Very Happy
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Mon Feb 16 15 9:44 pm    Post subject: Reply with quote

Nice looking stew PaulOinMA....we are having severe cold weather warnings for the last three days....
I could use a nice hot bowl of stew.
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Rayzer
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Joined: 13 Jun 2010
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Location: Boylston, MA

PostPosted: Tue Feb 17 15 3:10 am    Post subject: Reply with quote

Nice looking stew Paul! With the snow we've been getting that would be very nice to come into after snow removal.
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