MuskogeePhoenix.com, Muskogee, OK

Phoenix Recipes

May 23, 2009

RICHARD’S BEEF STEW

RICHARD’S BEEF STEW



5 pounds stew meat

Salt and pepper

Flour to coat

3 tablespoons olive oil

2 onions, chopped fine

1 6-ounce can tomato paste

2 cups low sodium beef broth

3 tablespoons soy sauce

1 pound peeled carrots, scrapped and cut into 1-inch pieces

2 turnips, peeled and cut into 1-inch pieces

1 pound red potatoes, diced into 1-inch pieces

1 1/2 teaspoons dried thyme

2 bay leaves

2 cups frozen peas



Season beef with salt and pepper, coat with flour.

Heat olive oil in heavy pot, add beef and cook until browned on all sides.

Add onions to skillet and continue cooking until golden brown.

Add tomato paste and cook for two minutes.

Add broth, soy sauce, chopped vegetables, thyme and bay leaves.



Bring to a boil; lower heat and simmer two hours or until beef is tender.

Add peas and continue simmering for another 30 minutes to an hour.

Remove bay leaves and season with additional salt and pepper to taste.



1
Text Only
Phoenix Recipes
AP Video
Netanyahu Vows to Destroy Hamas Tunnels Obama Slams Republicans Over Lawsuit House Leaders Trade Blame for Inaction Malaysian PM: Stop Fighting in Ukraine Cantor Warns of Instability, Terror in Farewell Ravens' Ray Rice: 'I Made a Huge Mistake' Florida Panther Rebound Upsets Ranchers Small Plane Crash in San Diego Parking Lot Busy Franco's Not Afraid of Overexposure Fighting Blocks Access to Ukraine Crash Site Dangerous Bacteria Kills One in Florida Workers Dig for Survivors After India Landslide Texas Scientists Study Ebola Virus Smartphone Powered Paper Plane Debuts at Airshow Southern Accent Reduction Class Cancelled in TN
Poll

Should a federal judge have the power to strike down Oklahoma's ban on gay marriage?

Yes
No
     View Results
Featured Ads
Parade
Magazine

Click HERE to read all your Parade favorites including Hollywood Wire, Celebrity interviews and photo galleries, Food recipes and cooking tips, Games and lots more.
Stocks