French Oven Stew

Name: French Oven Stew
Ingredients: 2 1/2 lbs boneless beef roast; 10 ounces peas and pearl onions, frozen; 4 carrots, quartered; 4 -5 potatoes, chunked; 6 ounces mushrooms, trimmed; 3 large celery ribs; 1 1/2 cups low-sodium tomato juice; 1/4 cup quick-cooking tapioca; 1 tablespoon sugar; 2 teaspoons salt; 2 small bay leaves; 1 teaspoon dried basil; 1/4 teaspoon pepper

13 ingredients

5 steps

Ingredients

2 1/2 lbs boneless beef roast
10 ounces peas and pearl onions, frozen
4 carrots, quartered
4 -5 potatoes, chunked
6 ounces mushrooms, trimmed
3 large celery ribs
1 1/2 cups low-sodium tomato juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper

Directions

1

Heat oven to 300°.
2

Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
3

Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
4

Add peas and onions 1 hour before stew is done.
5

Discard bay leaves before stirring.