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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vy Zanatos
  • 2-3 TBS olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, pressed
  • Flour
  • 1 chuck steak cut into pieces (or beef stew meat)
  • 1 can beef stock
  • 1 small bag baby carrots or 2 cups sliced carrots
  • 10 baby portabella mushrooms
  • 2 bay leaves
  • 1/2 tsp. rosemary
  • Salt
  • Pepper
  • 1 #303 can diced tomatoes
  • Optional additions:
  • 1 or 2 cans sliced green beans, drained
  • 1 or 2 cans diced white potatoes, drained
  • Mixed vegetables, drained
  • Bok choy, chopped
  • 1 can sliced water chestnuts
  • 1 package beef gravy mix
Sauté lightly the onion, celery and garlic in olive oil. Dredge the beef and chicken pieces in flour; add to onion mixture. Brown meat about 5-10 minutes or until light brown. Add the beef stock, carrots, mushrooms, bay leaves, rosemary, salt, pepper and tomatoes; simmer for one hour. Add any of the optional vegetables and gravy mix; stew for another two hours. Remove bay leaves and serve with corn bread, crackers or biscuits.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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