Recipe - Italian Meat Stew

WILSON BWVB02B
1 pound Boneless beef cut in
Cubes
1 pound Lamb shoulder cut in
Pieces
1 tablespoon Fat
1 md Size onion chopped
10 ml Garlic minced
1 cn (1 lb. 13 oz.) tomatoes
One half cup Water
1 cup Celery minced
1 tablespoon Dried parsley flakes
1 teaspoon Mixed Italian seasoning
1 teaspoon Salt
One half teaspoon Basil
13 teaspoon Pepper
3 lg Carrots cut in 2" pieces
3 md Potatoes pared &
Quartered

Prepare a day head, following the recipe steps, until meat is tender. Then
remove stew, let cool, and keep covered in refrigerator. When ready to
prepare dinner the next day, remove fat from top of beef mixture. Heat stew
slowly to boiling, then add carrots and potatoes and cook slowly until the
vegetables are tender. Vegetables may be added to the daybeforemixture
but the stew taste better when the vegetables are added on reheating.

Brown beef and lamb well on all sides in fat in large heavy kettle. Add
onion, garlic, tomatoes, water, celery, parsley flakes, Italian seasoning,
salt, basil, and pepper. Cover; simmer 1 to 1One half hours, or until meat is
tender; add remaining ingredients; simmer 30 minutes, or until vegetables
are tender.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip