Category: Beef

2 tsp Minced garlic

1 1/2 tsp Salt

2 lb Beef round steak, trimmed of all fat, cut into 1-inch cubes

3 cup Finely chopped onions

1/2 tsp Thyme

1/2 tsp Freshly ground pepper

16 oz Whole tomatoes in juice

2 tbsp Tomato paste

2 lb Small red potatoes, halved or quartered

2 lb Carrots, cut in 1 1/2-inch pieces

1 lb White mushrooms, trimmed and quartered

10 oz Frozen peas, thawed

Heat oven to 325°F. With flat side of knife, crush garlic with salt to make a paste. In heavy Dutch oven, combine garlic paste, beef, onions, thyme and pepper. Cover and roast 1 1/2 hours. Stir in tomatoes and their juice, tomato paste, potatoes, carrots and mushrooms; cook 1 to 1 1/2 hours, until meat and vegetables are tender. Remove from oven; stir in peas.



Prep time: 50 minutes Cooking time: 2 1/2 to 3 hours



(C) Copyright 1997, Meredith Corporation, All Rights Reserved.



NOTES : No browning necessary--the meat and onions are cooked slowly without adding liquid--so use your heaviest pot with a tight-fitting lid to keep the moisture in.



Recipe by: LHJ Recipes



Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997