Clifton s Beef Stew Recipe

Free Recipe Clifton s Beef Stew

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Clifton s Beef Stew Recipe

1-3/4 lb Beef stew meat
1 Onion; chopped
1/4 ts Paprika
1 Bay leaf
Salt and black pepper
Water
1 cn Tomatoes -; (8 oz)
1/2 c Tomato puree
2 c Beef stock
1/4 c Cornstarch
1 lb Carrots; cut 1 1/2 chunks
1-3/4 lb Boiling potatoes; peeled,
-and
Cut 1 1/2 chunks
1 Onion; quartered
3/4 lb Celery; cut 1 1/2 slices
1/2 c Frozen thawed peas

Clifton s Beef Stew Preparation

Place stew meat, chopped onion, paprika, bay leaf, salt and blackpepper to taste in roasting pan. Add 1/2 cup water and mix well. Roast at 400 degrees 1 hour until meat is browned. Add tomatoes, tomato puree and beef stock to meat mixture and mix thoroughly. Bake 1 1/2 hours longer. Dissolve cornstarch in 1/4 cup water. Add cornstarch mixture to meat mixture. Mix with wooden spoon and bake 30 minutes longer, stirring occasionally. While meat cooks, place carrots and potatoes in steamer rack and steam 20 to 30 minutes. Remove vegetables to platter but do not pour off vegetable juices. Place celery and quartered onion in steamer rack and steam until done, 10 to 15 minutes. Remove vegetables, but do not pour off juices. Add peas to vegetable water and blanch 3 minutes. Drain. When meat is done, add peas, hot steamed vegetables with juices to meat and gravy mixture. Mix thoroughly with wooden spoon. Garnish with peas. Yields 6 servings. Each serving: 350 calories; 482 mg sodium; 59 mg cholesterol; 5 grams fat; 48 grams carbohydrates; 28 grams protein; 2.73 grams fiber Recipe Source: Los Angeles Times – 11-11-1998 Recipe from Clifton”s Cafeteria, Los Angeles, CA Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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