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Beef Stew with Rosemary and Dried Mushrooms (Joan's)

Beef Stew with Rosemary and Dried Mushrooms (Joan's) comes together with Beef Stew Cubed Meat, Carrots, Potatoes, Celery, and Onions. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 3 lb
• 1 lb
• 3
• 1/2 bunch
• 3
• 3
• 2 cup
• 2 cup
• 1/2 bunch
• 1 stalk

Method (preview)

1. 1

   Cube or coarse dice vegetables.

2. 2

   In a large pot heat a few tablespoons of olive oil; cook and stir vegetables over high heat for a few minutes to release flavors.

3. 3

   Dredge meat in seasoned flour and add to pot and sear meat.

4. 4

   Add water, along with bullion powder to taste or use beef stock.

5. 5

   Add dried mushrooms and rosemary.

6. 6

   Bring to a boil and cover and simmer low heat about an hour or two or until vegetables and beef are tender.

7. 7

   Add peas and parsley and cook several minutes longer.

8. 8

   Correct seasonings and add vermouth.

9. 9

   Yields 8 to 10 servings.

10. 10

    Serve in individual crockery bowls for a nice presentation. Leftovers reheat well.

11. 11

    Contributed to the FareShare Gazette by Joan; 4 April 2007. www.fareshare.net