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Title: Clifton'S Beef Stew
Yield: 6 Servings

Ingredients

  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

Instructions

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

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Preparation Time: 0:00

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