French beef oven stew
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean beef, cubed |
| 4 | mediums | Onions, chunked |
| 8 | larges | Carrots, chunked |
| 2 | cups | Mushrooms, chunked |
| ½ | cup | Red wine |
| 1½ | cup | Tomato juice |
| ¼ | cup | Quick cooking tapicoa |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Salt |
Directions
Heat oven to 300 degrees. Mix all ingredients in a 3 quart ovenproof casserole with a top. Cover and bake 3 hours (stirring 3 times) or until meat and vegetables are tender. The sauce will thicken as it cooks.Serve over mashed potatoed or noodles.
Source Carol Floyd Formatted for Mastercook by Carol Floyd--c.floyd@...
NOTES : Can be made in a crockpot. Freezes well. Recipe by: Carol Posted to MC-Recipe Digest V1 #566 by Bob & Carol Floyd <c.floyd@...> on Apr 13, 1997