Continental Beef Stew Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| 1 1/2 pounds beef stew meat | ||
| 2 ears fresh corn on the cob | ||
| Cooking oil | 3 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 16-ounce can tomatoes, cut up | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Hot cooked rice | ||
Directions
Cut beef into 1-inch cubes; cut corn into 1-inch pieces.
Heat wok over medium-high heat.
Add oil.
Stir-fry meat, half at a time, in the hot oil till browned.
Remove meat from wok.
Stir-fry onion and garlic till onion is tender.
Drain off excess fat.
Return meat to wok.
Stir in undrained tomatoes, wine, pars ley, sugar, salt, thyme, pepper, and 3/4 cup water.
Bring to boiling; reduce heat.
Cover and simmer 40 minutes.
Add corn; cover and simmer about 20 minutes longer or till meat is tender.
Combine flour and 1/3 cup cold water; stir into meat mixture.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Heat wok over medium-high heat.
Add oil.
Stir-fry meat, half at a time, in the hot oil till browned.
Remove meat from wok.
Stir-fry onion and garlic till onion is tender.
Drain off excess fat.
Return meat to wok.
Stir in undrained tomatoes, wine, pars ley, sugar, salt, thyme, pepper, and 3/4 cup water.
Bring to boiling; reduce heat.
Cover and simmer 40 minutes.
Add corn; cover and simmer about 20 minutes longer or till meat is tender.
Combine flour and 1/3 cup cold water; stir into meat mixture.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Chef
