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4 to 6 Servings1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon pepper 1-1/2 to 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1 small onion, cut into thin wedges 2 cloves garlic, minced 4 medium potatoes, cut into 1 inch cubes 2 stalks celery, cut into 1/2 inch pieces 2 medium carrots, cut into 1 inch pieces 5 cups water 2 teaspoons dried parsley flakes 1/4 cup Cooking Wine, optional 1 teaspoon bouquet sauce, optional Combine flour, salt and pepper in large plastic food storage bag. Add beef. Shake to coat. In Dutch oven melt Butter Flavor Crisco. Add onion, garlic, coated beef and any remaining flour mixture. Cook over medium-high heat until beef is browned. Add potatoes, celery, carrots, water and parsley flakes. Heat to boiling. Reduce heat. Cover and simmer for 1-1/2 to 2 hours, or until beef is tender. Add cooking wine and bouquet sauce during last 30 minutes of cooking time. |
