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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Beef Stew Recipe

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This recipe for Beef Stew is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (16 oz) crushed tomatoes
2/3 cup dry red wine or water
1/2 cup beef broth
1/4 cup quick cooking tapioca
1 tbsp granulated sugar
2 tsp dried fines herbs
or other Italian seasoning
2 tsp salt
2 small bay leaves
1/2 tsp pepper

3 lbs cubed lean boneless chuck

1 lb carrots (10 med) scrubbed and quartered
4 large ribs celery, trimmed, washed, and cut
in 1 inch chunks
3 medium onions, peeled and quartered
Directions:
Directions:
Mix tomatoes, wine, broth, tapioca,, sugar, herbs, salt bay leaves and pepper in a heavy 5-6 quart dutch oven.

Stir in cubed beef

Add carrots, celery, onions
Cover and bake about 3 hours, stirring twice, until meat is tender and sauce thickened. Discard bay leaves before serving or refrigerating.
Personal Notes:
Personal Notes:
Tastes best if made a day or two ahead. Refrigerate or freeze. Reheat on the stove top.

May add 12 oz small mushrooms and 2 tbsp coarse-grain Dijon mustard before reheating the stew. Cook 10 min longer. Add frozen peas. Cook 4 more min.
Serve over mashed potatoes, noodles, or steamed rice.

 

 

 

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