PHANTOM STEW
Freezes Well.
3 LBS. BEEF STEW MEAT 1 TO 1 1/2 INCH PIECES
SALT & PEPPER
2 TLBS. OLIVE OIL
1 ONION, CHOPPED MEDIUM
2 GARLIC CLOVES, MINCED
1 1/4 CUP WATER
1 1/4 CUP DRY RED WINE
2 (15 OZ) CANS TOMATO SAUCE
1 TSP. DRIED THYME
1/4 CUP KETCHUP
6 CELERY RIBS, CUT INTO 2-INCH PIECES (I CUT THEM INTO BITE SIZE)
6 CARROTS, PEELED AND CUT INTO 2-INCH PIECES ( I CUT THEM INTO BITE SIZE)
2 LBS. LARGE RED POTATOES, SCRUBBED & QUARTERED (AGAIN I DID BITE SIZE)
2 TLBS. UNSALTED BUTTER
1. PAT THE BEEF DRY WITH PAPER TOWELS & SEASON WITH SALT & PEPPER. HEAT 1 TLBS. OF THE OIL IN A LARGE DUTCH OVEN OVER MEDIUM-HIGH HEAT UNTIL JUST SMOKING. COOK HALF OF THE BEEF UNTIL WELL BROWNED, ABOUT 8 MINUTES. TRANSFRER TO A PLATE. REPEAT WITH THE REMAINING OIL & BEEF.
2. ADD THE ONION TO THE NOW-EMPTY POT AND COOK UNTIL SOFTENED, ABOUT 3 MINUTES. ADD THE GARLIC & COOK UNTIL FRAGRANT, ABOUT 30 SECONDS. STIR IN THE WATER, WINE, TOMATO SAUCE, THYME, BEEF, AND ANY ACCUMULATED JUICES, AND BRING TO A SIMMER. REDUCE THE HEAT TO MEDIUM-LOW, COVER THE POT, AND SIMMER FOR 1 1/2 HOURS.
3. STIR INT HE KETCHUP. ADD THE CELERY, CARROTS, AND POTATOES AND STIR TO COMBINE. COOK UNTIL THE VEGETABLES AND MEAT ARE TNEDER, ABOUT 1 HOUR. STIR IN THE BUTTER. SERVE.
(THE STEW CAN BE REFRIGERATED FOR UP TO 3 DAYS OR FROZEN. THIN WITH WATER AS NECESSARY BEFORE REHEATING)
From America's Best Lost Recipes Cookbook
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