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Beef Stew Gaston




Source of Recipe


Joy of Cooking, 1975 edition; page 459
Cut into small pieces and, if very salty, par blanch
1/2 lb salt pork.
Dry and sauté the pork slowly in a large skillet.

Cut into pieces:
2 lbs. stewing beef
Brown the beef in the hot drippings over high heat. Spoon off most of the accumulated fat.

Sprinkle the meat with:
Seasoned Flour.

Combine and heat until boiling:
1 1/2 cloves of garlic, chopped
1 large chopped onion
1 cup bouillon
1 cup canned tomato sauce
12 peppercorns
3 whole cloves
1/4 cup chopped parsley
1/3 bay leaf

Place meat in a heavy saucepan. Pour above ingredients over it.

Simmer covered 2 to 3 hours or until meat can be easily pierced with a fork.

During the last hour of cooking, add:
1/2 cup dry white wine

Cook separately until nearly tender:
6 medium-sized pared quartered potatoes
6 pared quartered carrots
1 rib chopped celery.
Add these vegetables to the stew for the last 15 minutes of cooking.