Ingredients
- 1/4 c. oil
- 2 1/2 lb beef stew cut in 1 1/2" cubes
- 1 tsp garlic chopped
- 1 tsp salt
- 1/8 tsp pepper
- 1/3 c. flour
- 3/4 c. dry white wine
- 1/4 c. water
- 1 x carrot, peeled halved
- 1 x rib celery halved
- 4 sprg parsley
- 1/4 tsp thyme
- 1 x bay leaf
- 1 lb small white onions
- 1 lb sliced mushrooms fresh
- 2 Tbsp. lemon juice
- 1/2 c. cream
- 2 x egg yolks
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Extra Special Beef Stew
Servings: 1
Directions
- In Dutch oven heat oil; add in meat; brown well (about 15 min). Add in garlic, salt and pepper. Sprinkle flour over meat; stir to blend. Add in liquids, carrots and celery. Tie herbs in cheese cloth bag and add in. Cover and simmer for 45 min. Stir occasionally. Add in onions and cook 15 min more. Rinse, pat dry and slice mushrooms. Add in and cook 15 min more. Throw away herbs, carrots and celery. Add in lemon juice. Beat cream and egg yolks and stir some of the warm mix into the egg yolk mix. Return all to saucepan, stirring constantly. Heat till warm. Serve with buttered noodles and French bread.
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