Beef Stew

Name: Beef Stew
Ingredients: 1 (16 oz.) can crushed tomatoes; 2/3 c. dry red wine or water; 1/2 c. beef broth; 1 Tbsp. granulated sugar; 2 tsp. Italian herb seasoning; 2 tsp. salt; 2 small bay leaves; 1/2 tsp. pepper; 3 lb. cubed, lean, boneless beef chuck; 1 lb. carrots (10 medium size), quartered crosswise; 4 large celery ribs, cut in 1-inch chunks; 3 medium onions, quartered

12 ingredients

4 steps

Ingredients

1 (16 oz.) can crushed tomatoes
2/3 c. dry red wine or water
1/2 c. beef broth
1 Tbsp. granulated sugar
2 tsp. Italian herb seasoning
2 tsp. salt
2 small bay leaves
1/2 tsp. pepper
3 lb. cubed, lean, boneless beef chuck
1 lb. carrots (10 medium size), quartered crosswise
4 large celery ribs, cut in 1-inch chunks
3 medium onions, quartered

Directions

1

Heat oven to 325°.
2

Mix in heavy 5 to 6-quart Dutch oven the tomatoes, wine, broth, sugar and seasonings.
3

Stir in beef chunks. Add carrots, celery and onions.
4

Cover and bake about 3 hours, stirring twice, until meat is tender and sauce is thickened.