Culinary Chronicle Cookbook

Culinary Chronicle Cookbook

One Very Special Cookbook

Over 600 Tasty Recipes
Special Sections on Preparing the Traditional Easter Basket and Christmas Eve Holy Supper
Indexed by Title and Subject for Quick Reference
Cookbook Sales Benefit the Saint Nicholas Chapel Fund

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Culinary Chronicle Cookbook

FEATURED RECIPE OF THE MONTH

April 2008

Beef Stew With Onions

2 lbs. lean stew beef
2 tbsp. olive oil
2 tbsp. butter
1 lb. small onions
¼ cup olive oil
2 tbsp. claret wine
2 tbsp. vinegar
4 tbsp. tomato paste
2 tsp. salt
½ tsp. pepper
2 cups hot water
2 tbsp. pickling spice (tied in a bag)
4 cloves garlic, unpeeled

Heat 2 tablespoons oil and butter in skillet. Brown stew meat for 10 minutes. Place meat in large pot. Brown whole onions in skillet. Add to meat in pot. Combine ¼ cup olive oil, vine, vinegar, tomato paste, salt, pepper, water and garlic in bowl. Pour over meat and onions. Place bag of spices in center of stew. Cover and bring to boil. Reduce to simmer. Cook 2 hours until tender. Gravy may be thickened with small amounts of flour and water. Serves 4

AND ENJOY!

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Email: info@gcuusa.com

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