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.

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