Aaronson's Beef Stew

Aaronson Category Stews 
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Ingredients And Procedures

AARONSON (PSTT79C) 3 large New potatoes -- cut in 1/8's

3 pounds Chuck meat

1 cup Fresh string beans -- cut in 1-1/2" cubes

2 cups Red onion; coarsely sliced

1/2 package Frozen baby green peas

10 milliliters Garlic -- minced

1 small Bay leaf

1 cup Dry red wine

pn Basil 28 ounces Whole tomatoes packed in

pn Thyme Tomato puree pn Oregano 4 Carrots -- peeled and cut

and pepper to taste -- in chunks

Heat a large dutch oven until very hot and add the beef cubes. Sear--when browne d all over add the red onions and garlic and saute for a minute or two with the beef. Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir---> to incorporate the ingredient s in the tomatoes. Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tend er, stirring frequently. Check often to insure that there is liquid in the pot. If you see it drying out, add some water, 1/2 cup at a time. Cook with the pot partially covered for the entire time. Taste and adjust seasoning with herbs, salt and pepper and enjoy! I hope this recipe helps! Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991

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