Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

This needs to be prepared the night before. Its very good.

Ingredients Nutrition

Directions

  1. Shake beef with flour and salt in a paper bag.
  2. Brown in fat, or oil.
  3. Place in a 4 quart dutch oven and cover with water and tomatoe sauce.
  4. Simmer 2 hours.
  5. Place garlic and all the herbs on a square of cheesecloth and tie tightly. Add to the dutch oven along with the potatoes, celery, and peas.
  6. Melt butter with sugar in skillet, add onions and carrots. Cook on medium heat stirring until well glazed.
  7. Add to meat mixture.
  8. Cook until the vegies are tender; check every 30 minutes however this could take 1 -2 hours.
  9. Remove herb bag.
  10. Place in refridgerator overnight.
  11. Reheat in oven at 350 until heated through about 20-30 minutes.
Most Helpful

5 5

is a really nice stew,great reciepe as usual