New York City Chefs Daily Recipe for 02/18/2002 : Beef Stew
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Beef Stew recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 02/18/2002 : Beef Stew
"Beef Stew"
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  Arqua Restaurant
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"As we graze it grows"

2 pounds boneless beef chuck, cut into 2 inch pieces
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large onion, thinly sliced
1/4 teaspoon dried rosemary
1 -14 ounce can Italian peeled tomatoes, drained and chopped
2 cups water
2 medium green bell peppers, cut into 1 inch strips
12 peperoncini (Italian pickled peppers) seeded, and halved lengthwise

Trim excess fat from beef. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.  In a large frying pan, heat oil over medium heat.  Add meat and cook, turning 5 minutes, or until browned on all sides. Remove meat.  Add onion to pan and cook, stirring 2 to 3 minutes, or until softened. Return beef to pan along with rosemary, tomatoes, and water.  Bring to a boil, reduce heat to low, cover, and cook 1 1/4 hours, or until meat is tender.  Add pepper and peperoncini.  Cook 10 minutes longer, or until peppers are tender. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.  Serves 6 to 8.
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