BREADA – Cultivating Local Markets

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Market Beef Stew

Posted under Main Entrees

Recipe by Chef Celeste Gill

Ingredients

  • 1lb short rib stew meat
  • 1lb beef stew meat
  • 1lb new potatoes diced
  • 1/2lb sliced carrots
  • 1 bunch green onion
  • 4 turnip bottoms
  • 3 diced tomatoes
  • 2 bulbs garlic minced
  • 3 t worsteshire sauce
  • 1 1/2 gal water
  • 2 t blk pepper blend
  • 1t garlic Italian blend
  • 2 T salt
  • 1t garlic Italian seasoning
  • 2 c flour
  • 1/2 c oil
  1. Season the meat with black pepper blend, salt, and Italian seasoning.
  2. Heat the oil and sear the meat on all sides

3. Add flour, coat the meat and continue to brown.
4. Add 1/2 vegetables including garlic and continue to brown.
5. Add warm water, stir and reduce heat to a simmer.
6. Cook an additional 1/2 hour then add other 1/2 vegetables and adjust the
seasoning.
The stew will thicken as it reduces.