Monticello Beef Stew | Just A Pinch Recipes
In a large dutch over, brown the beef in a small bit of olive oil til seared on all sides. Season with salt and pepper and stir a few good turns. Add garlic paste and stir...
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Ingredients
- 2 pound(s) beef stewing meat, cut into 1/2ish inch cubes
- 3 large carrots, cut into chunks
- 3 large potatoes, cut into chunks
- 1 rib of celery, cut into chunks
- 1 can(s) 14 oz diced tomatoes
- 1 can(s) 14 oz beef broth
- 1 can(s) 6 oz tomato paste
- 3 ounce(s) red cooking wine (the cheaper the better, seriously!)
- 2 tablespoon(s) garlic paste
- 1/3 teaspoon(s) salt (or to taste)
- 1/16 teaspoon(s) black pepper (or to taste)
- 2 teaspoon(s) emeril's essence
- 2 teaspoon(s) dry beef bouillon
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