2 lb Stew meat
1 tb Oil
1/2 lb Onions; (large diced)
1/2 lb Celery; (large diced)
1/2 lb Carrots; (large diced)
1/2 lb Potatoes; (large diced)
1/4 c Tomato paste
1/4 c Red wine
1/4 c Beef base
1 qt Water
1/2 c Flour
3 oz Butter
1/8 ts White pepper; (pinch)
5 Bread bowls; (7 oz. ea.)
Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato
paste, red wine, pepper, beef base, water. Bring to a simmer for about 1
hour. When beef is tender add vegetables. Simmer until tender (about 1/2
hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by
combining butter and flour and cook 1 minute. Whip in liquid and make a
smooth gravy. Mix all together and serve in bread bowls.
Yields
1 servings