by maggie531
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my 4 recipes »
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maggie531's Notes:
Expand1 1/2-2 pound Beef chuck cut into 2" cubes Ask a question about this ingredient
1 Turnip, peeled and cubed or quartered Ask a question about this ingredient
Parsnip, peeled & cubed or quartered Ask a question about this ingredient
1 Onion, peeled and cubed Ask a question about this ingredient
4-5 Small red-skinned potatoes washed & quartered Ask a question about this ingredient
1 Leek cut into 1" pieces Ask a question about this ingredient
3-4 Carrots, peeled and cut into 1" pieces Ask a question about this ingredient
2 Cloves garlic, peeled and diced Ask a question about this ingredient
1 Small green bell pepper, seeded and cut into 2" cubes Ask a question about this ingredient
1 Red pepper, seeded & cut into 1" cubes Ask a question about this ingredient
1 Small jalapeno pepper, seeded, deveined & minced Ask a question about this ingredient
38 ounces Can of diced tomatoes seasoned with basil, garlic & oregano Ask a question about this ingredient
1 Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe) Ask a question about this ingredient
Salt & freshly ground pepper to taste Ask a question about this ingredient
2 tablespoons Cilantro or parsley finely chopped Ask a question about this ingredient
Chicken broth, low salt or homemade, as needed Ask a question about this ingredient
Preheat oven to 275 degrees. In heavy, large casserole pot & brown meat in olive or vegetable oil until crusty brown.
Ask a question about this stepAdd all root vegetables, onions, peppers, leek and carrots. Mix to blend vegetables with meat.
Ask a question about this stepAdd garlic, salt and pepper, cilantro, can of diced tomatoes with juice, tomato soup and enough chicken broth to cover all ingredients.
Ask a question about this stepCover tightly and put in preheated oven. Let stew cook away, while you relax, read a good book, take a bubble bath and enjoy the savory aromas wafting from the kitchen. Check the stew after 3 hours to see if more broth is needed. Continue to cook another few hours or until you are ready to serve dinner.
Ask a question about this stepServe with a crusty French bread and mixed green salad
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
