|These items are ALWAYS in MY pantry!|
I cooked that stew, covered, on low heat for several hours, stirring several times. And about an hour before serving, I stirred in one package of fresh mushrooms, roughly chopped or sliced.
And about five minutes before serving I added about half of a bag of frozen peas. (Don’t add them too early or they won’t stay bright green and pretty. And like Mom used to say, we eat with our eyes first!)
So here it is. The final product. Topped with some fresh parsley. And sitting on top of a pile of those yummy, creamy garlic mashed potatoes.
1 1/2 lb. boneless beef rump roast cubed and dredged in flour, salt and pepper
3 ribs celery
4 large garlic cloves
1 large onion
About 3 oz. tomato paste
1 vegetable bouillon cube
2 beef bouillon cubes
Approx. 1 c. red wine
1 6 oz. can mushroom Dawn Fresh by Giorgio Steak Sauce
1 box fresh mushrooms
1/2 bag frozen peas
fresh flat leaf parsley
salt and pepper
2 c. water
So when a craving for beef stew hits you…GIVE IN. You’ll be glad you did!