FRENCH OVEN STEW
Source of Recipe
Aunt Saunny
2 1/2 lb. lean stew beef or venison
2 onions chopped (12 oz.)
3 large ribs celery, cut into 1-inch pieces
4 large carrots, cut into 1/2-inch pieces
4 oz. fresh mushrooms, sliced
1 1/2 c. tomato juice
1/2 c. dry red wine OR Cranberry juice--your choice
1/4 c. quick cooking tapioca
1 Tbsp. salt
1 Tbsp. sugar
1/2 tsp. dried basil
1/4 tsp. pepper
Heat oven to 300 degrees. Mix all ingredients in a heavy
3-quart pot. Cover and bake, stirring 3 times for 3 hours or
until meat is tender. ; 270 calories per
serving.
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