Fort Stanwix Beef Or Veal Stew Recipes

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

FORT STANWIX BEEF (OR VEAL) STEW

Steps:

• Combine beef in dutch oven with water, salt, herbs and cloves.
• Cover and simmer for one hour 15 minutes, skimming occassionaly.
• Add onions, carrots, celery and cook until vegetables are tender.
• Drain and measure stock and make up to or cook down to 2 cups.
• Discard cloves.
• Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.
• Pour over meat and vegetables.
• Sprinkle with parsley.
• Serve with hot noodles or rice.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

BEEF BARLEY STEW

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.