| | Directions | | In large kettle brown meat in olive oil. Add broth, garlic, Worcestershire sauce, bay leaf, seasonings, lemon juice, and wine. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Add onions, potatoes, carrots and water chestnuts. Heat to boiling. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf. Makes 4 servings. |
|
|
| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 pound beef stew meat, cut inch 1 inch cubes |
| - | | 32 ounces beef broth |
| - | | 1/2 clove garlic, finely chopped |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1 bay leaf, whole |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon allspice |
| - | | 1/4 teaspoon Rosemary |
| - | | 1/4 teaspoon marjoram |
| - | | 1 teaspoon lemon juice |
| - | | 1/2 cup white wine |
| - | | 2 onions, quartered |
| - | | 2 potatoes, cubed |
| - | | 2 carrots, sliced |
| - | | 1 can sliced water chestnuts |
| |
| |
