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Knotts Berry Farm Steak House Beef Stew




Source of Recipe


Knott's Berry Farm Cookbook by: Florine Sikking and Judith Zeidler Copyright 1976


List of Ingredients




1/4 C. oil
2 medium onions, sliced
3 garlic cloves, minced
4 lb. stew meat
1 (28 oz.) can tomatoes with liquid
1 C. dry red wine
2 T. Worcestershire sauce
1 bay leaf
1 tsp. basil, crushed
1 T. 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



Recipe



In a large Dutch oven, heat oil and sauté 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.

In the meantime, combine potatoes, carrots and celery in a saucepan with 1 cup water and cook until a little tender but still firm. After meat has simmered for an hour, add these vegetables and the remaining ingredients. Continue cooking until meat is tender.
YIELD: 8 Servings