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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 can (16 oz.) crushed tomatoes
2/3 cup dry red wine or water
1/2 cup beef broth
1/4 cup quick-cooking tapioca
1 tbsp. sugar
2 tsp. dry herbs, your choice
2 tsp. salt
2 sm. bay leaves
1/2 tsp. pepper
3 lb. boneless chuck roast, cubed
1 lb. carrots, cut up
4 ribs celery, cut up
3 md. onions, quartered
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Directions:
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Preheat oven to 325°F. In a large pot, combine all the liquid and spices. Add in cubed beef (boneless chuck). Add all vegetables. Stir to mix. Cook, covered, for 3 hours. Stir twice during cooking. Discard bay leaves before serving or refrigerating.
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Each serving: 318 calories, 39 grams protein, 17 grams carbohydrates, 10 grams fat, 100 mg. cholesterol, 836 mg. sodium, 28.8% calories from fat.
For family, serve stew as is over buttered noodles.
For company, add 12 oz. of mushrooms and 2 tbsp. coarse-grain dijon mustard. Add 10 oz. frozen peas about 5 to 6 minutes before serving, stirring well to mix in.
For party, serve with mashed potatoes or your favorite pasta.
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