Beef stew for family or party
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | CRUSHED TOMATOES (16oz.) |
| ⅔ | cup | DRY RED WINE OR WATER |
| ½ | cup | BEEF BROTH |
| ¼ | cup | QUICK COOKING TAPIOCA |
| 1 | tablespoon | SUGAR |
| 3 | pounds | BONELESS CHUCK ROAST |
| 1 | pounds | CARROTS, CUTUP |
| 4 | eaches | RIBS CELERY, CUTUP |
| 2 | teaspoons | DRY HERBS, YOUR CHOICE |
| 2 | teaspoons | SALT |
| 2 | eaches | SMALL BAY LEAVES |
| ½ | teaspoon | PEPPER |
| 3 | eaches | MEDIUM ONIONS, QUARTERED |
Directions
ADD FIRST TO POT
ADD SECOND TO POT
ADD THIRD TO POT
PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES.
STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE DURING COOKING.
DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 SERVINGS, EACH = 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mg SODIUM. EACH SERVING = 28⅘ % CALORIES FROM FAT.
NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES.
FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAIN DIJON MUSTARD. ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORE SERVING, STIRRING WELL TO MIX IN. FOR PARTY SERVE WITH MASHED POTATOES OR YOUR FAVORITE PASTA.