Fort Stanwix Beef Or Veal Stew Recipes

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Steps:

• In a 6 quart pot, brown the meat with the onions in oil.
• Add the mushrooms, and cook until the juices start to run.
• Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
• Add the carrots, potatoes and just enough boiling water to cover the vegetables.
• Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
• Add the green beans and a bit more boiling water if necessary to cover the green beans.
• Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
• Add salt and pepper to taste, stir well.
• Serve with a good crusty bread.

Steps:

• Combine beef in dutch oven with water, salt, herbs and cloves.
• Cover and simmer for one hour 15 minutes, skimming occassionaly.
• Add onions, carrots, celery and cook until vegetables are tender.
• Drain and measure stock and make up to or cook down to 2 cups.
• Discard cloves.
• Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.
• Pour over meat and vegetables.
• Sprinkle with parsley.
• Serve with hot noodles or rice.