Saturday, February 11, 2006

Normandy Beef Stew

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3 T oil
2 med. onions, thinly sliced
1 lb. boneless chuck, round, or sirloin, cut in 1” cubes
1 1/2 c shredded cabbage
1/4 c dry red wine
1 15-oz. can kidney beans, undrained
1 t salt
1/4 t pepper
dash Tabasco sauce
1 14.5-oz. can diced tomatoes

Heat oil in large skillet or Dutch oven. Sauté onions until tender, about 3 min. Remove and reserve. Add beef, a few pieces at a time; brown on all sides; remove. Keep warm until all pieces are browned. Return beef and sautéed onions to kettle. Add remaining ingredients. Cook over moderate heat until vegetables are tender and stew is thickened, about 1 1/2 to 2 hours. Serves 4

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