Ingredients
- Servings: 6
- 4 tablespoons bacon drippings
- 1/4 cup flour
- salt and pepper to taste
- 2 1/2 pounds beef stew meat, cut into 1 inch cubes
- 5 tablespoons olive oil
- 1 onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 pound carrots, peeled and sliced
- 1 pound celery, sliced
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 4 cups beef broth
- 2 (12 fluid ounce) cans or bottles
- 1 parsnip, peeled and sliced
- 1 turnip, peeled and chopped
- 1 pound baby red potatoes, washed
- 3/4 cup parsley, chopped
- 4 whole bay leaves
Recipe
-
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
- heat bacon grease in a large pot over medium heat.
- combine flour with salt and pepper. coat beef cubes.
- brown meat in the bacon grease until nicely browned. remove to a paper towel, and set aside.
- heat olive oil in the same pot. cook onions, garlic, carrots, and celery over low heat. add the vinegar and sugar. pour in the broth and bring to a boil. deglaze the pan by scraping off the food stuck on the bottom of the pot.
- return meat to pot. pour in , then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. reduce heat to medium low. cover and simmer for 90 minutes, stirring occasionally.
Ready Time: 2 hrs
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