Kamis, 16 Oktober 2014

Beef Stew

Beef Stew


 "Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker."

 Ingredients 
 Original recipe makes 8 servings

  •  2 1/2 pounds beef stew meat, diced into 1 inch pieces 
  •  1 (28 ounce) can stewed tomatoes, with juice 
  •  1 cup chopped celery 
  •  4 carrots, sliced 
  •  3 potatoes, cubed 
  •  3 onions, chopped 
  •  3 1/2 tablespoons tapioca 
  •  2 cubes beef bouillon 
  •  1/8 teaspoon dried thyme 
  •  1/8 teaspoon dried rosemary
  •  1/8 teaspoon dried marjoram
  •  1/4 cup red wine 
  •  1 (10 ounce) package frozen green peas, thawed 

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). 
  2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven. 
  3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

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Beef Stew
4/ 5
Oleh