Beef - Stew Gaston

Preparation Time: 3 hours

Yield: Four 1 cup servings

Cut .5 kg (1 lb) stewing beef cut into bite-size pieces

and brown lightly in olive oil.

Drain, coat meat with 1/4 cup flour seasoned with salt and nutmeg

Combine in a large pot:

pinch of chives

1 cups beef stock (OXO) or 1 can beef consomme

1 4oz can of V8 or tomato juice

1 can commercial tomato/basil sauce

dash of paprika

1/4 cup chopped parsley

1/3 bay leaf

Add stew beef.

Bring to boil and reduce heat to barely simmering, stirring constantly. It burns easily.

See non-stovetop version below. *

Simmer on low, covered, for 1 1/2 hours.

Add 1/2 cup white wine

4 servings of washed & cubed Yukon Gold potatoes with skin on

4 coined carrots cut into bitesize pieces

1 celery stalk

Simmer one more hour.

Serve with fresh rolls or French Bread

* If you enjoy spending 3 hours stirring, continue with the instructions above. For a less labour intensive version,

put the covered pot into a 375° F oven for 4 hours, stirring every 20 min.

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