Proulx Stoulx

From: Dad (Joe Proulx), 2000-2001




o        1 ˝ to 2 pounds lean stew beef, cubed

o        3 to 4 tablespoons oil

o        3 large carrots, cut into ˝ inch chunks or ˝ pound baby carrots

o        3 large potatoes, cut into 1-inch chunks

o        1 large onion, coarsely chopped (1 cup pre-chopped)(1/2 cup dried onion + 1/2 cup water)(Publix brand: 2 tablespoons = 1/2 cup)

o        3 large cloves garlic, chopped (1 ˝ tablespoons)

o        3 or 4 tablespoons flour

o        2 or 3 beef bouillon cubes, dissolved in 1 or 2 cups water (broth)

o        1 cup red wine (optional)

o        2 bay leaves or 1 teaspoon crushed bay leaves

o        ˝ teaspoon rosemary

o        ˝ teaspoon thyme

o        2 tablespoons parsley


To Prepare…


1.       Cut fat off of beef and brown in a little oil in batches (don’t crowd pan).

2.       Remove to casserole dish or Dutch oven (casserole must have a cover).

3.       Saute onions and garlic in oil after meat, using same pan (approximately 2 or 3 minutes).

4.       Add flour to pan and stir among onions. (no more than 1 minute)

5.       Add wine if using, otherwise 1 cup water and de-glaze pan (scrape to dissolve browned bits of meat & veggies.

6.       Add to casserole with other veggies, spices and broth.

7.       Simmer covered in oven at 220 to 230 degrees for 3 or 4 hours.


Notes: You can also buy round steak or boneless chuck and cut it yourself.

If you use Teflon-coated pan to brown everything, scrape w/ plastic or wood spatula.

If using a slow-cooker, cook everything on high for 1 hour and then drop to the low setting and let simmer for 6 to 8 hours or until meat & veggies are cooked through.



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