Capital Stew

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs beef stew meat
• oil
• salt
• pepper
• 1/2 cup wine
• 1 (10 1/2 ounce) beef consomme or 1 (10 1/2 ounce) beef broth
• 1 (10 ounce) package frozen peas
• 6 leeks, washed and cut into 1 1/2 inch pieces
• 6 celery ribs, cut into 1 1/2 inch pieces
• 1 1/2 tablespoons flour
• 1 cup parsley, chopped
• 1/2 cup parmesan cheese, grated
• 1 garlic clove, mashed

Recipe

• 1 preheat oven to 300-degrees f.
• 2 in an oven-safe saucepan, brown meat and then season with salt and pepper. stir in wine and consomme.
• 3 cover tightly and cook in oven for 2 1/2 hours.
• 4 on top of stove in seperate pans cook vegetables until done. drain, but save juices.
• 5 when meat is done, transfer meat to an oven-proof serving dish or casserole dish. stir in vegetables. add vegetable juices to meat juices to equal 1 - 1/2 cups of liquid (depending on how much broth you want in your stew) and thicken with flour.
• 6 pour over meat and vegetables and return dish to oven for 15 minutes.
• 7 sprinkle with parsley, cheese and garlic.
• 8 **note: all cooking may be done ahead of time, but for best results, keep cooked meat and vegetables seperate. reheat meat in serving dish then add vegetables and fnally the parsley/cheese mixture following directions as above.**.