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  RECIPE
  Highland Beef Stew  
 How local is this dish? Main Ingredients are local
 Which season is this recipe best for considering availability of ingredients? All Seasons
Category Meats
Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local From the kitchen of Greenfield Highland Beef. Serves 6.
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 Ingredients :
2 Ib. Highland stew meat
1/4 c. flour seasoned with salt & fresh ground pepper
2 onions, chopped
2 large stalks celery, sliced
2 large carrots, thickly sliced
2 cloves garlic, crushed
1 14 oz. can diced tomatoes
1 bay leaf, crumbled
2 c. liquid (dry red wine, beef broth, water or mix)
1/4 Ib. bacon slices, cooked
 
(opt)1/4 c. brandy
(opt.)1/2 tsp. hot sauce or cayenne
 
 How to Prepare :
Roll beef cubes in seasoned flour. Place cooked bacon in bottom of flameproof casserole. Pour diced tomatoes into casserole. Layer half of beef cubes over tomatoes. Cover with half of the vegetables. Repeat with remaining beef and vegetables. Mix wine, broth &/or water with brandy, garlic, herbs, salt, pepper and seasoning to taste. Pour over meat and vegetables. Bring to a simmer on stovetop. Cover w. lid and cook in oven at 300F for 3 hours or until meat is tender.
 
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 Added on  03, Nov 2009
 
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org
 
   
 
   
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