6 - 8 Stalks of Celery, sliced into 1/2 inch pieces
6 - 8 Potatoes, sliced into 1/2 inch pieces
6 - 8 Carrots, sliced into 1/2 inch pieces
Olive Oil
Instructions
Cover large pot with olive oil. Add 2 or 3 diced onions and 4 diced cloves of garlic. Cook for about 5 minutes until onions are transparent, but not brown (reduce heat if necessary). Pour contents into bowl.
Turn heat to high and add meat to pot. Cover with pepper, salt, and another 1/2 cup of olive oil and allow meat to seare.
When meat turns grey, reduce heat to medium, add onions, garlic and two bay leaves. Add 1/4 to 1/2 cup of sugar and cook about 15 - 20 minutes. Add salt, pepper, sugar, and garlic to taste.
Cover and simmer and keep tasting every 10 minues until desired flavor and tenderness is reached.
Takes about 1 - 1 1/2 hours.
Remove meat from stock and add carrots, celery, onions and 2 more onions, sliced into quarters.
Turn heat on high, cover vegetables with water and add salt and pepper to taste. Cook for about 10 minutes and reduce heat to medium.
Cook vegetables until tender enough to stick a fork in.
Add meat back to pot, cover and simmer another 30 minutes.
Serve over rice and with cornbread.
Originally Submitted
12/13/2010
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