French Oven Stew
- Reviews 3
Ready In: 3 hrs 15 mins
Serves: 8
Ingredients
- 2 1⁄2 lbs boneless beef stew meat, cut in chunks
- 12 ounces white pearl onions
- 4 large carrots, quartered crosswise
- 6 ounces small fresh mushrooms, trimmed
- 3 large celery ribs, cut into 1 inch chunks
- 1 1⁄2 cups tomato juice
- 1⁄2 cup red wine, good quality
- 1⁄4 cup quick-cooking tapioca
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 small bay leaves
- 1 teaspoon dried basil
- 1⁄4 teaspoon pepper (to taste)
Directions
- Heat oven 300 degrees.
- Mix all ingredients in a heavy 3 quart ovenproof saucepot.
- Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
- Discard bay leaves before serving or storing.
- Serve over buttered noodles if desired.
- You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
- You can also add frozen peas or frozen beans 20 minutes before stew is done -- .
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