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Recipe: French Oven Stew
2 1/2 lb lean beef (top or bottom round) cut in 3/4 inch cubes
12 small white onions
3 large ribs celery, cut in 1 inch pieces
4 large carrots, quartered
8 oz - 2 small cans mushrooms
1 1/2 cups tomato juice
1/2 cup dry red wine or water
1/4 cup quick-cooking tapioca
1 tbsp salt
1 tbsp sugar
1/2 tsp basil
1/4 tsp pepper
Preheat oven to 300 degrees
1. Mix all ingredients in a oven proof pot.
2. Cover and bake stirring 3 times only, 3 hrs or until meat is tender and sauce is thickened.
Serving Suggestion: Serve over noodles
Servings: 10 hearty bowls |
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