Updated Wednesday, October 27th, 2010
Yield: 6 servings
Over a hot fire (or on your kitchen stove), cover the stew meat with about 3 quarts of water and simmer, covered, for about 1 hour. Drain meat, reserving stock. In a buttered Dutch oven, layer vegetables, putting some meat between each layer. Season with salt and pepper and top with parsley, bay leaf, and rosemary. Add enough meat stock to barely cover vegetables. Cover tightly and simmer slowly for about 1-1/2 hours on top of the stove, until stew is tender.
In this issue: Summer Off the Beaten Path
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