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| 2 Esslöffel | vegetable oil |
| 2 x ca. 450 g | Beef stew meat; cut into 1" cubes |
| 1/4 Tasse | flour |
| 2 Tasse | onions chopped |
| 1/2 Tasse | celery chopped |
| 1 Esslöffel | Chopped garlic; plus |
| 2 Teelöffel | garlic chopped |
| 4 Tasse | Dark veal or meat stock |
| 1 gross | Idaho potato; peeled, and cut into 1" cubes |
| 2 | Carrots; peeled, and cut into 1" pieces |
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In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper.
Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary.
This recipe yields 4 to 6 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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