Overview
Beef Stew Gaston ~4 Servings Cut into small pieces and, if very salty, parblanch briefly * 1/2 lb salt pork Dry and saute the pork slowly in a large skillet Cut into pieces: * 2lb boneless stewing beef Brown the beef in the hot drippings over high heat. Spoon off most of the accumulated fat. Sprinkle the meat with * Seasoned Flour Combine and heat until boiling: * 1-1/2 cloves garlic, chopped * 1 large chopped onion * 1 cup bouillon * 1 cup canned tomato sauce * 12 peppercorn * 1/4 cup chopped parsley * 1/3 bay leaf Place the meat in a heavy saucepan. Pour above ingredaints over it. Simmer covered 2 to 3 hours or until meat can be easily pierced with a fork. During the last hour of cooking, add: * 1/2 cup dry white wine (we use sherry) Cook separetely until nearly tender (we usually cook together) * 6 medium-sized pared quartered potatoes * 6 pared quartered carrots * 1 rib celery, chopped Add these vegetables to the stew for the last 15 minutes of cooking