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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything. 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:
1. Heat oven 300 degrees.
2. Mix all ingredients in a heavy 3 quart ovenproof saucepot.
3. Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
4. Discard bay leaves before serving or storing.
5. Serve over buttered noodles if desired.
6. You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
7. You can also add frozen peas or frozen beans 20 minutes before stew is done - .
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