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Categories:
oil onions garlic stew meat tomatoes red wine Worcestershire sauce bay leaf basil parsley salt potatoes carrots stalks celery corn lima beans
Viewed: 25 - Published at: 9 years agoIngredients
- 1/4 c. oil
- 2 medium onions, sliced
- 3 cloves garlic, minced
- 4 lb. stew meat
- 1 (28 oz.) can tomatoes with liquid
- 1 c. dry red wine
- 2 Tbsp. Worcestershire sauce
- 1 bay leaf
- 1 tsp. basil, crushed
- 1 Tbsp. parsley, chopped
- salt and pepper to taste
- 2 potatoes, diced
- 3 lb. carrots, diced
- 3 stalks celery, diced
- 1 (16 oz.) can corn, drained
- 1 (15 oz.) can lima beans, drained
Method
- In a large Dutch oven, heat oil and saute onions and garlic until soft.
- Add meat and brown on all sides.
- Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer partially covered for 1 hour.
