{"id":295,"date":"2008-12-18T22:10:43","date_gmt":"2008-12-19T03:10:43","guid":{"rendered":"http:\/\/elainecarroll.ca\/wordpress\/?p=295"},"modified":"2014-12-26T12:51:24","modified_gmt":"2014-12-26T17:51:24","slug":"elaines-stew","status":"publish","type":"post","link":"https:\/\/elainecarroll.ca\/wordpress\/?p=295","title":{"rendered":"Elaine&#8217;s Stew"},"content":{"rendered":"<p>I made this stew and it smelled heavenly. It tasted divine \ud83d\ude42 I also made dumplings which go very well with it.<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 box of beef broth (I use the reduced sodium beef broth)\n<li>1 c. red wine (optional but it does add a nice flavour)\n<li>9 c. water\n<li>1 large package of stewing beef\n<li>10 stalks of celery (in 1\/2 inch slices)\n<li>1 bag of baby carrots (time-saver)\n<li>1 bag Europe&#8217;s Best potatoes (time-saver)\n<li>3 yellow onions (cut in 1\/8&#8217;s)\n<li>1 medium leeks (in 1\/4 inch slices)\n<li>2 220 g. container of sliced mushrooms (time-saver)\n<li>1 can chick peas (rinsed and drained)\n<li>1 can kidney beans (rinsed and drained)\n<li>2 tsp No Salt (you can use salt but since I don&#8217;t use it, you&#8217;ll have to add a little and do a taste test until it&#8217;s just right &#8211; remember there&#8217;s still salt in the broth)\n<li>1 tsp ground black pepper\n<li>2 bay leaves\n<li>2 tbsp rosemary\n<li>1 tbsp thyme\n<li>2 tbsp olive oil\n<\/ul>\n<p>Preparation:<\/p>\n<p>In a large pot, add olive oil and beef. Brown the beef over medium-high heat then add wine. Bring to a boil and add remainder of ingredients starting with the broth. Boil for 1 hour or until all vegetables are fully cooked. Remove bay leaves and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made this stew and it smelled heavenly. It tasted divine \ud83d\ude42 I also made dumplings which go very well with it. Ingredients: 1 box of beef broth (I use the reduced sodium beef broth) 1 c. red wine (optional &hellip; <a href=\"https:\/\/elainecarroll.ca\/wordpress\/?p=295\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3,7],"tags":[],"class_list":["post-295","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soupsandstews"],"_links":{"self":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=295"}],"version-history":[{"count":3,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/295\/revisions"}],"predecessor-version":[{"id":996,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/295\/revisions\/996"}],"wp:attachment":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}