Stew

Name: Stew
Ingredients: 1 can (16 oz.) crushed tomatoes; 2/3 c. dry red wine or water; 1/2 c. beef broth; 1/4 c. quick cooking tapioca; 1 Tbsp. granulated sugar; 2 tsp. dried fines herbes, Italian herb seasoning or other herb blend; 2 tsp. salt; 2 small bay leaves; 1/2 tsp. pepper; 3 lb. cubed lean boneless beef chuck; 1 lb. carrots (10 medium), scrubbed and quartered crosswise; 4 large ribs celery, trimmed, washed and cut in 1 inch chunks; 3 medium size onions, peeled and quartered

13 ingredients

6 steps

Ingredients

1 can (16 oz.) crushed tomatoes
2/3 c. dry red wine or water
1/2 c. beef broth
1/4 c. quick cooking tapioca
1 Tbsp. granulated sugar
2 tsp. dried fines herbes, Italian herb seasoning or other herb blend
2 tsp. salt
2 small bay leaves
1/2 tsp. pepper
3 lb. cubed lean boneless beef chuck
1 lb. carrots (10 medium), scrubbed and quartered crosswise
4 large ribs celery, trimmed, washed and cut in 1 inch chunks
3 medium size onions, peeled and quartered

Directions

1

Preheat oven to 325°.
2

Mix in heavy 5 to 6-quart Dutch oven, tomatoes, wine or water, beef broth, tapioca, sugar, herbs, salt, bay leaves and pepper.
3

Stir in beef.
4

Add carrots, celery and onions.
5

Stir and bake 3 hours, stirring twice, until meat is tender and sauce is thickened.
6

discard bay leaves before serving or refrigerating.