Beef Isaiah
Source of Recipe
The Cookbook, Temple Isaiah Sisterhood, Lexington, Massachusetts
* Exported from MasterCook *
Beef Isaiah
Recipe By : Temple Isaiah Sisterhood, Lexington, Massachusetts
Serving Size : 14 Preparation Time :0:00
Categories : Beef, Jewish, Meats, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds lean beef for stew -- cut in 2-inch
-- chunks
2 onions -- sliced
3 cups dry red wine
1/2 teaspoon thyme
4 carrots -- pared and sliced
2 garlic cloves -- crushed
4 envelopes onion bouillon
3 tablespoons flour
3 cups water
2 tablespoons tomato paste
1 bay leaf
1/2 pound whole pearl onions -- peeled
1 pound fresh mushrooms -- sliced
Place beef on a rack in a broiler pan and broil lightly, just until meat loses its red color.
Put beef into a large ovenproof casserole with a lid. Add onions, wine, thyme, carrots, garlic, and dry bouillon. Pour water slowly into flour and stir with a wire whisk to dissolve completely. Add to casserole. Stir in tomato paste and add bay leaf. Cover and cook in a 325 degree F. oven for 2 to 3 hours. Check occasionally to be sure that there is enough liquid. Add more water, if necessary.
Spray a large frying pan with non-stick release agent. Saute onions and mushrooms until brown. Add to casserole and continue cooking 30 minutes longer.
If you prepare this in advance, keep the beef mixture separate from the sauteed onions and mushrooms until it is time to reheat the casserole. May also be made on top of the stove.
Serves about 14. Calories about 362 calories.
Cuisine:
"Jewish"
Source:
"The Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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