Capital Stew
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 1⁄2 lbs beef stew meat
- oil
- salt
- pepper
- 1⁄2 cup wine
- 1 (10 1/2 ounce) beef consomme or (10 1/2 ounce) beef broth
- 1 (10 ounce) package frozen peas
- 6 leeks, washed and cut into 1 1/2 inch pieces
- 6 celery ribs, cut into 1 1/2 inch pieces
- 1 1⁄2 tablespoons flour
- 1 cup parsley, chopped
- 1⁄2 cup parmesan cheese, grated
- 1 garlic clove, mashed
directions
- Preheat oven to 300-degrees F.
- In an oven-safe saucepan, brown meat and then season with salt and pepper. Stir in wine and consomme.
- Cover tightly and cook in oven for 2 1/2 hours.
- On top of stove in seperate pans cook vegetables until done. Drain, but save juices.
- When meat is done, transfer meat to an oven-proof serving dish or casserole dish. Stir in vegetables. Add vegetable juices to meat juices to equal 1 - 1/2 cups of liquid (depending on how much broth you want in your stew) and thicken with flour.
- Pour over meat and vegetables and return dish to oven for 15 minutes.
- Sprinkle with parsley, cheese and garlic.
- **Note: All cooking may be done ahead of time, but for best results, keep cooked meat and vegetables seperate. Reheat meat in serving dish then add vegetables and fnally the parsley/cheese mixture following directions as above.**.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>