Greenwood Beets

Greenwood Three "B" Stew

  • 2 tablespoons olive oil
  • 1 lb beef chuck stew meat cut into 1 inch cubes
  • 1 cup chopped onions (fresh or purchased bag of diced on
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons flour
  • 12 oz can or bottle beer
  • 1 cup water
  • 2 cubes beef bouillon
  • 4 medium carrots, peeled or chopped into chunks
  • 4 medium potatoes, peeled or cut into quarters
  • 16 oz Greenwood Harvard Beets

Heat oil in a large skillet on medium heat. Add the beef cubes, turning with wooden spoon until browned on all sides. Add onions, thyme, salt and pepper. Stir to combine, and saute for three minutes. Sprinkle flour over the meat mixture. Stir until all the flour disappears. Add the beer, water and bouillon cubes. Stir to combine. Add carrots and potatoes. Heat to boiling. Turn heat to low, cover and cook until meat and vegetables are fork tender, about 1 to 2 hours. Just before serving, add Greenwood Harvard Beets. Heat uncovered and additional 10 minutes. Serve with a crusty loaf of bread.

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Greenwood's Three "B" stew is hard to "beet" for its full bodied flavor, comforting goodness, and rich mahogany color. Adding Greenwood Harvard Beets just before serving thickens the stew with it's own gravy. We can almost guarantee it will pass the "kid" test for eating additional vegetables without fuss. Serves: 4 Prep time: 15 min Cook time: 2 hours

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