Passover Wine Stew

Name: Passover Wine Stew
Ingredients: 2 lbs lean beef; 2 cups celery; 2 cups red potatoes; 2 cups carrots; 2 cups green beans; 12 lb mushroom; 1 cup red onion; 1 teaspoon ginger; 1 12 teaspoons garlic; 12 teaspoon tarragon; 12 teaspoon thyme; 1 teaspoon parsley; 4 cups low sodium beef broth; 6 ounces low-sodium tomato paste; 12 cup flour; 12 teaspoon black pepper; 3 tablespoons olive oil; 2 cups passover wine; 12 fresh tomatoes

19 ingredients

11 steps

Ingredients

2 lbs lean beef
2 cups celery
2 cups red potatoes
2 cups carrots
2 cups green beans
12 lb mushroom
1 cup red onion
1 teaspoon ginger
1 12 teaspoons garlic
12 teaspoon tarragon
12 teaspoon thyme
1 teaspoon parsley
4 cups low sodium beef broth
6 ounces low-sodium tomato paste
12 cup flour
12 teaspoon black pepper
3 tablespoons olive oil
2 cups passover wine
12 fresh tomatoes

Directions

1

Combine flour and pepper; coat beef cubes.
2

Reserve remaining flour mixture.
3

In 3 tablespoons of hot oil, brown beef, and remove when brown.
4

Saute onion, celery and garlic until tender.
5

Return beef to pan.
6

Add beef broth, wine 12 chopped tomatoes, tomato paste and spices.
7

Bring to a boil, stirring occasionally.
8

Reduce to simmer, cover and continue cooking for 1-3/4 hours.
9

Chop and add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
10

Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
11

Simmer until thick.