Stew Base

Michelle Klingbeil

"from Chicago Tribune food section"
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. 1. dredge beef in flour. in Heavy large stew pot, melt butter. Add meat in batches and brown on all sides, about 8 minutes.Add onions garlic and bacon cook stirrinand scraping the bottom of pan about 4 minutes
  2. 2. pour in water to barely cover. Add salt and pepper. reduce to low heat and simmer partially covered about 2 hours
  3. divide into half. Freeze one half
  4. Cook remaining with choice of veggies and seasoning for aobut 1 hour


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