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Name: Lus Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c All-purpose flour; 1 Bouquet garni; 1 Whole bay leaf; 1 Onion chopped; 1 Garlic minced; 1 c Red wine; Salt; 3 sm Potatoes; peeled & quartered; Black pepper; 4 Whole parsley sprigs;; 1/2 ts Thyme; 1 tb Sugar; 3 Parsnip; thickly sliced; 4 Carrots; peeled & quartered; 2 lb Beef stew meat; 1 c Tomato sauce; 1/2 ts Oregano; 2 tb olive oil; 4 c Beef bouillon

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INGREDIENTS

1/4 c All-purpose flour
1 Bouquet garni
1 Whole bay leaf
1 Onion ; chopped
1 Garlic ; minced
1 c Red wine
Salt
3 sm Potatoes; peeled & quartered
Black pepper
4 Whole parsley sprigs;
1/2 ts Thyme
1 tb Sugar
3 Parsnip; thickly sliced
4 Carrots; peeled & quartered
2 lb Beef stew meat
1 c Tomato sauce
1/2 ts Oregano
2 tb olive oil
4 c Beef bouillon

Servings

INSTRUCTIONS

1. Season flour with salt and pepper to taste, thyme and oregano. 2. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. 3. Add garlic and onions and cook about 5 minutes. 4. Add sugar, parsley, garlic, bay leaf, tomatoes sauce, bouillon, and wine. 5. Bring to a boil, reduce heat, and simmer over very low heat for 1 1/2 hours. Add broth, water or wine as necessary. 6. Taste and season with additional salt and pepper as required. 7. Add carrots, parsnips and potatoes and continue to simmer until vegetables are tender. NOTES : This is a flavorful, but not highly seasoned stew. Additions may include herbes fines, wine, or your choice of spice/herb combinations. Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 549 by RecipeLu on Jan 18, 1998

NOTES

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Lus Beef Stew

1/4 c All-purpose flour
1 Bouquet garni
1 Whole bay leaf
1 Onion chopped
1 Garlic minced
1 c Red wine
 Salt
3 sm Potatoes; peeled & quartered
 Black pepper
4 Whole parsley sprigs;
1/2 ts Thyme
1 tb Sugar
3 Parsnip; thickly sliced
4 Carrots; peeled & quartered
2 lb Beef stew meat
1 c Tomato sauce
1/2 ts Oregano
2 tb olive oil
4 c Beef bouillon

1. Season flour with salt and pepper to taste, thyme and oregano.    2. Dredge meat in flour. In a large soup kettle, brown meat in hot olive  oil.    3. Add garlic and onions and cook about 5 minutes.    4. Add sugar, parsley, garlic, bay leaf, tomatoes sauce, bouillon, and  wine.    5. Bring to a boil, reduce heat, and simmer over very low heat for 1 1/2  hours. Add broth, water or wine as necessary.    6. Taste and season with additional salt and pepper as required.    7. Add carrots, parsnips and potatoes and continue to simmer until  vegetables are tender.    NOTES : This is a flavorful, but not highly seasoned stew. Additions may  include herbes fines, wine, or your choice of spice/herb combinations.    Recipe by: RecipeLu    Posted to recipelu-digest Volume 01 Number 549 by RecipeLu  <recipelu@geocities.com> on Jan 18, 1998

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Nutrition

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Serving Size: 1 Serving (1061g)
Recipe Makes: 4 Servings

Calories: 874
Calories from Fat: 424 (49%)

Amt Per Serving		% DV

	Total Fat 47.1g	63 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 20.9g
	Polyunsanturated Fat 2.2g
Cholesterol 161mg		50 %
Sodium 3288.5mg		113 %
Potassium 2368.9mg		62 %
Total Carbohydrate 44.4g		13 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 37.2g
Protein 48.5g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 874

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