"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stew (Oven-Baked or can cook in crock pot) Recipe

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This recipe for Stew (Oven-Baked or can cook in crock pot), by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Bourgeois

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. stew meat
1/4 cup all-purpose flour
1 1/3 cups sliced carrots
1 can (14 oz) diced tomatoes, undrained
1 bay leaf
1 envelope Lipton Beefy Onion Soup Mix
1/2 cup dry red wine or water
1 cup sliced mushrooms.

Directions:
Directions:
Preheat oven to 425 degrees. In 2 1/2 quart shallow casserole, toss beef with flour. Bake uncovered 20 minutes, stirring halfway.

Reduce heat to 350 degrees. Add carrots, tomatoes, bay leaf, Soup Mix and wine.

Bake covered 1 1/2 hours or until beef is tender. Stir in mushrooms.

Bake covered 10 minutes.
Serve over hot noodles.

Preparation Time:
Preparation Time:
Quick & Easy: 1 hour 45 min
Personal Notes:
Personal Notes:
Can cook in crock pot

 

 

 

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