Recipe 151

Name:

Recipe name and category: Bay Beef Stew

No. of servings: 6-8

Preparation time:

Recipe ingredients and directions:

3 lbs chuck or tenderloin roast cut into 1 ½ inch pieces

1 cup flour – seasoned with salt and pepper

4 tbs butter

1 oz brandy

12 small white mushrooms

1 can consume or 2 beef bullion cubes dissolved in water

1-½ cups dry red wine

1 pinch marjoram

1 pinch thyme

12 small white onions

12 small carrots

6 peppercorns

1 whole clove

1 bay leaf

2 tbs chopped fresh parsley

1. Mix the meat pieces with flour to coat.

2. Brown the meat in 2 tablespoons butter.

3. When browned add 1 oz brandy.

4. Let set a few minutes then put in an earthenware casserole.

5. Brown the mushrooms in 2 tablespoons butter and pour in consume or bullion cube mixture.

6. Add wine and the marjoram and thyme.

7. Add onions, carrots, peppercorns, clove, bay leaf and parsley.

8. Bake at 300° for 3 hours.

Recipe source: When the weather turned cold and my Mother wanted to give us a special treat, she made Bay Beef Stew. It’s great over egg noodles or served with parsley-buttered potatoes. Susan Barksdale