Brok' Da Mout' Beef Stew |
| Name: |
Patricia Davis |
| Base: |
NAVSTA Pearl Harbor |
| Recipe: |
2 lg round onions, slivered
4 sm carrots, sliced
1 sm bunch celery, sliced
3-4 med potatoes, cubed (bite size)
1 sm bunch cilantro, chopped
1-2 lb beef brisket(fatty), cubed (bite size)
1 16oz tomato sauce
1 16oz italian style, whole stewed tomatoes
1 tbl spn fresh ground garlic
salt and pepper, to taste
2 tbl spn corn starch
3-4 c water
2 tsp veg oil
In a large pot on medium heat, use the vegetable oil to sautee the onions with the fresh ground garlic until onions are transparent then brown the brisket. Place in the fat first for flavor, then the rest of the meat. Drain excess oil, leave just a little for taste. Add all of your vegetables and fresh cilantro that have already been cleaned, chopped and cubed. Pour in water to cover the vegetables and cilantro. Bring to a boil, skim the top for any fatty residue. Lower heat to simmer. Add in tomato sauce. Slice the whole tomatoes before adding to the stew. In a separate bowl, mix corn starch with 2-3 tbl spn of water. Making sure it's not watery, but has a creamy texture to it. Pour into your beef stew. This will thicken your beef stew. Season with salt and pepper, if needed. Allow to simmer for 1 hour or until meat and vegetables are tender. Serve with hot rice or hot french bread. Onolicious. Enjoy. |
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