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