Beef Stew for Family or Party
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Ingredients
| 1 can (1 lb.) | 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 lbs. | boneless chuck roast, cubed | | 1 lb. | carrots, cut up | | 4 | ribs celery, cut up | | 3 | md. onions, quartered |
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Instructions
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.
Author's Comments
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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