*  Exported from  MasterCook  *
                            Aaronson’s Beef Stew
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef                             Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         AARONSON   (PSTT79C)
    3      large         New potatoes -- cut in 1/8’s
    3      pounds        Chuck meat
    1      cup           Fresh string beans -- cut in 1-1/2 cubes 
    2      cups          Red onion; coarsely sliced
      1/2  package       Frozen baby green peas
   10      milliliters   Garlic -- minced
    1      small         Bay leaf
    1      cup           Dry red wine
                         pn Basil
   28      ounces        Whole tomatoes packed in
                         pn Thyme
                         Tomato puree
                         pn Oregano
    4                    Carrots -- peeled and cut
                         and pepper to taste -- in chunks
 Heat a large dutch oven until very hot and add the beef
 cubes. Sear--when browne d all over add the red onions and garlic and
 saute for a minute or two with the beef. Add the wine and allow to
 cook on high heat for one minute, lower heat to just above a simmer,
 add the tomatoes and stir---> to incorporate the ingredient s in the
 tomatoes. Add the rest of the ingredients, except the salt and pepper,
 give them a few good stirs and cook for about 2 hours, or until the
 beef is tend er, stirring frequently.  Check often to insure that
 there is liquid in the pot. If you see it drying out, add some water,
 1/2 cup at a time. Cook with the pot partially covered for the entire
 time. Taste and adjust seasoning with herbs, salt and pepper and
 enjoy! I hope this recipe helps!
  Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991
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