Servings
18 s
Ingredients
- 5 teaspoons Olive oil
- 5 pounds Round roast, trimmed, cut in 1 1/2" cubes
- 4 cups Water
- 2 cups
- 2
- 1 teaspoon Salt
Directions
- Spray Dutch oven with cooking spray.
- Add 1 teaspoon olive oil.
- Brown a portion of the meat on all sides in the hot oil.
- Remove browned meat from Dutch oven; set aside.
- Repeat browning till all meat is cooked, adding the remaining olive oil a teaspoon at a time, as needed.
- Return all of the meat to the Dutch oven.
- Add water, chopped onion, minced garlic, and salt.
- Bring to boiling.
- Simmer, covered, till meat is tender, about 1 1/2-2 hours.
- Cover and refrigerate.
- When cold, skim fat from surface.
- Pour stew mixture into three 1-quart freezer containers.
- Seal, label, and freeze.
- Makes 3 quarts.
- NOTES : Prepare this stew mixture in quantity and freeze.
- Then, use it to prepare any of the recipes provided (Beef Pie, Old-Fashioned Stew, German Stew or Shortcut Stew.
- ) Posted to MC-Recipe Digest V1 #339 Recipe by: Better Homes and Gardens Make Ahead Cookbook, c 1971 From: “Sharon L.
- Nardo”
- net> Date: Thu, 12 Dec 1996 08:22:32 -0500