Soulard
Restaurant's
Beef Stew
5 lbs. stew meat
3 cups flour
1 tsp. salt
1 tsp. pepper
shortening,
to brown meat
1/2 stalk of celery, diced
2 medium onions, diced
2 lbs.
potatoes, cut into chunks
1/2 lb. carrots, cut into chunks
2 cups beef broth
1
qt. tomato juice
1 clove garlic, minced
1 cup red wine
Mix
flour, adding salt and pepper. Coat meat with flour mixture. Melt shortening in
a large Dutch oven or large stew pot and brown thoroughly.
Next add beef broth,
tomato juice, garlic, celery and onions. Simmer for about 2 hours or until meat
is tender.
Then add potatoes, carrots and red wine, simmer about 30 - 45 minutes
or until vegetables are tender.
Soulard's
Restaurant
1731 S. 7th Street, St. Louis, MO 63104
314 241-7956
soulards.com
|
Home | Dinner Menu | Wine List | After Dinner Menu | Location & Directions | Cookbook Charity Wine Dinner | Photo Album | Contact Us | History of Soulard's Restaurant |
|
Send questions/comments to info@soulards.com |
Updated 22 January 2005 |