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Cook The Book: Basic Stew Recipe With Four Variations

Nutrition per serving    (USDA % daily values)
CAL
1333
FAT
202%
CHOL
288%
SOD
50%

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Ingredients for 4 servings

For each stew you will need:

2 stalks celery

2 medium onions

2 carrots

Olive oil

1 heaped tablespoon all-purpose flour

One 14-ounce can of diced tomatoes

Sea salt and freshly ground black pepper

Then choose one of the following:

Beef and Ale (3 hours)

3 fresh or dried bay leaves

1 pound diced beef stewing meat

2 cups brown ale, Guinness or stout

Pork and Cider (2 1/2 hours)

3 sprigs fresh sage

1 pound diced stewing pork, preferably free-range or organic

2 cups medium-dry hard cider

Chicken and White Wine (1 1/2 hours)

3 sprigs fresh thyme

1 pound boneless, skinless chicken thighs

2 cups white wine

Lamb and Red Wine (2 1/2 hours)

3 sprigs fresh rosemary

1 pound diced stewing lamb

2 cups red wine

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