by maggie531
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maggie531's Notes:
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1 1/2-2 pound
Beef chuck cut into 2" cubes
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1
Turnip, peeled and cubed or quartered
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Parsnip, peeled & cubed or quartered
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1
Onion, peeled and cubed
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4-5
Small red-skinned potatoes washed & quartered
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1
Leek cut into 1" pieces
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3-4
Carrots, peeled and cut into 1" pieces
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2
Cloves garlic, peeled and diced
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1
Small green bell pepper, seeded and cut into 2" cubes
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1
Red pepper, seeded & cut into 1" cubes
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1
Small jalapeno pepper, seeded, deveined & minced
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38 ounces
Can of diced tomatoes seasoned with basil, garlic & oregano
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1
Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe)
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Salt & freshly ground pepper to taste
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2 tablespoons
Cilantro or parsley finely chopped
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Chicken broth, low salt or homemade, as needed
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Preheat oven to 275 degrees. In heavy, large casserole pot & brown meat in olive or vegetable oil until crusty brown.
Ask the hotline about this step!Add all root vegetables, onions, peppers, leek and carrots. Mix to blend vegetables with meat.
Ask the hotline about this step!Add garlic, salt and pepper, cilantro, can of diced tomatoes with juice, tomato soup and enough chicken broth to cover all ingredients.
Ask the hotline about this step!Cover 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 the hotline about this step!Serve with a crusty French bread and mixed green salad
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
