Central Park B&B

Louisville, Kentucky

Specialty Recipe

Beef Stew

Ingredients

2 pounds stew beef in chunks (chunk steak or similar)

1 to 2 Tablespoons oil

1/4 to 1/2 cup flour

1 teaspoon salt

2 cloves garlic

1/2 teaspoon thyme

1 bay leaf

2 Tablespoons chopped parsley

1 cup red wine/burgundy (adjust to taste)

5 to 6 grinds from a peppermill

1 can beef broth

Water

4 medium onions, cut into wedges

4 to 5 large carrots, cut into 1/3-inch slices

1 package frozen peas

Brown/sear beef pieces in oil; remove to heated dish, drain off grease. Flour pieces little by little until slightly pasty. Mash garlic with salt and add to beef with other seasonings. Add wine and allow stew to heat 5 minutes. Add beef broth to barely cover.* Simmer, cover, and place in 300-degree oven and cook 1 to 1-1/2 hours until beef is close to tender. Add water to bring to original level. Add vegetables, cover, and return to oven to cook for 45 minutes to 1 hour until vegetables are tender.

* Sometimes I stop here and let the beef marinate in the wine and broth overnight, then finish, per the recipe, the next day. This will increase the wine flavor, but reduce the thickness. To thicken, add cornstarch after baking the vegetables.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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