Easy Beef Stew, California Cuisine

Easy BeefStew

4 pounds roundsteak
4 tablespoons butter
1 tablespoon oil
1 teaspoon beef baste paste
2 large onions, sliced
2 teaspoons curry powder
2 tablespoons Worcestershire sauce
3 cloves garlic, crushed
Salt and freshly ground pepper
1 cup red wine
2 cups sour cream
2 tablespoons horseradish
¼ cup chopped parsley

Preheat oven to 300°F. (149°C.)
Cut meat into one-inch cubes.
Heat butter and oil in Dutch oven.
Brown meat; set aside, then brown onions in same pan, replacing browned beef inpan when onions are golden brown. Stirin beef base paste, curry powder, Worcestershire, garlic, wine, salt and freshlyground pepper.
Cover and bake in 300° F for three hours or until meat is tender.
Combine sour cream and horseradish. Stirinto stew just before serving. Heat,but do not allow to boil. Garnishwith parsley.

Yield: 8to 10 servings.

Thisrecipe appeared originally in a Gourmet Marketplace/California Cuisine Catalog,fall ’98. That company is a source of the beef base, tel:1-800-753-8558,internet: ( www.california-cuisine.com), fax: 1-419-893-4002.
Listed also in sources for ingredients found inrecipes on this website.

This recipe has been kitchen tested.

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Easy Beef Stew, California Cuisine

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