Recipe - Sams Beef Stew

2 tablespoon Vegetable oil
2 pound Beef stew meat; cut into 1"
cubes
One fourth cup Flour
2 cup Chopped onions
One half cup Chopped celery
1 tablespoon Chopped garlic; plus
2 teaspoon Chopped garlic
4 cup Dark veal or meat stock
1 lg Idaho potato; peeled, and
cut into 1" cubes
2 Carrots; peeled, and cut
into 1" pieces

In a large skillet, over medium heat, add the vegetable oil. Season the
beef with salt and pepper. Toss the beef with the flour. When the oil is
hot, add the meat and cook until the meat is browned, about 6 to 8 minutes,
stirring occasionally. Add the onions, celery and 1 tablespoon of garlic
and continue to cook until the vegetables are wilted and golden about six
minutes. Season the mixture with salt and pepper.

Deglaze the pan with the stock, scraping the browned particles away from
the pan. Add the potatoes and carrots. Bring the liquid to a boil and
reduce to a simmer, cover and cook for 1 One half to 2 hours or until the meat
is very tender. Stirring occasionally. Add the remaining 2 teaspoons of
minced garlic. Reseason the stew if necessary.

This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A77 broadcast 11121997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11151997

Recipe by: Emeril Lagasse