Vegetable Stew

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Thursday, January 01, 2004

Categories:

Entree

Yield:

Ingredients:

3 carrots, sliced
2 medium onions, cut in wedges
3/4 C. red wine
3/4 C. water
1 T. A-1 sauce
1 lb. stew meat
2 T. flour
6 slices of bacon cooked, drained & crumbled
(save bacon drippings)
5 C. beef broth
2 potatoes, diced
3 ribs of celery, thinly sliced
1 C. green beans
1 C. corn
1 C. lima beans
8 oz. mushrooms
Butter or margarine to sauté mushrooms

Directions:

Marinate the carrots, onions, wine, water, and A-1 sauce overnight in a ziploc bag. Next day dredge the stew meat in flour. After having cooked bacon, cook the stew meat in bacon drippings. Add marinated vegetables potatoes and beef broth. Cook for 40 minutes. Then add other vegetables and cook for another 30 minutes. In the meantime, sauté mushrooms in butter and add at the last minute. Serve in bowls and add some crumbled bacon on top.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com