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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: KLP who wrote (186799)	11/13/2009 1:00:32 PM
From: Neeka	Respond to of 225578

OK here it is! And I sure wish I could post a picture of it. Really makes your mouth water. "Down East" Stew 4-5 lbs round bone or T-bone chuck, cut into 2" cubes or stewing beef 1 pkg instant marinade (I use Adolfs) 2/3 cup burgundy wine 2 med onions sliced or 18 boiling onions 3 carrots cut diagonally in one inch pieces 1. Thoroughly blend contents of package of instant marinade and wine in shallow pan 2.Arrange meat in marinade in single layer. Pierce all surface of meat thoroughly with fork, to carry flavor deep down and lock in natural juices. Marinate 15 minutes, turning several times.(don't marinade it much longer than that. I've found if a marinade says 15 minutes it means it. If it says longer than that you can marinade for days and it won't overwhelm the dish) 3. Place meat and bones from meat, marinade and onions in large skillet or Dutch oven with tight-fitting cover. Cook over low heat, turning each piece of meat once. When liquid begins to bubble, reduce heat and simmer, covered 1 hour. 4. Add carrots; simmer tightly covered 1 1/4 hours more or until vegetables are tender. Add dumplings to stew and serve. I make potato or flour dumplings depending on my mood and just add them to the stew, dropping on top, covering pot and steaming for 15-20 minutes.