YANKEE BEEF STEW submitted by Lynn 2 lbs. of stewing beef, cut into 1-inch cubes. 2 tbsps. oil. 2 lbs. carrots, peeled and cut into 1-inch cubes. 5-6 large potatoes, peeled and cut into 1-inch pieces. 1 lb. tiny white onions, peeled. (frozen is ok) 5-6 beef bouillion cubes. 1/2 cup red wine vinegar. 1 medium-sized can tomato sauce. 1 cup cornstarch. water. salt & pepper In a large Dutch oven or heavy soup pot, brown the beef cubes in the oil until browned on all sides. Add enough water to cover the beef, then add the wine vinegar and the bouillion cubes. Bring to a boil, reduce heat to medium and simmer for about 1 hour. Add the onions and carrots and continue cooking until the carrots are almost done, about 1/2 hour. Add the potatoes and cook until all vegetables and the beef are fork-tender. Add the tomato sauce. In a small bowl, mix the cornstrch with water until the cornstarch is dissolved and you have a thin liquid. Add a bit of the hot liquid from the pot to the cornstarch liquid. Slowly pour this into the stew, stirring constantly, until the broth has thickened to the desired consistency. Remove from heat, taste, and season to taste with salt and pepper. Serves 4-6    This page hosted by Free HomePages