oven beef stew

Name: Oven Beef Stew
Prep time: 20 min
Cook time: 3 h
Yield: 6
Ingredients: 1 can(s) crushed tomatoes; 1/3 cup(s) dry red wine; 1/2 cup(s) beef broth; 1/4 cup(s) cooking tapioca; 1 tablespoon(s) sugar; 2 teaspoon(s) herbes de provence; 2 teaspoon(s) salt; 2 small bay leaves; 1/2 teaspoon(s) pepper; 3 pound(s) cubed lean boneless beef chuck; 1 pound(s) carrots, peeled and sliced; 4 large chopped celery ribs; 3 - medium onions peeled and chunked

55 Pinches

Felicia Suarez

Westlake, LA

Updated on Jul 11, 2011

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prep time 20 Min

cook time 3 Hr

method ---

yield 6 to 8

Ingredients

1 can crushed tomatoes
1/3 cup dry red wine
1/2 cup beef broth
1/4 cup cooking tapioca
1 tablespoon sugar
2 teaspoons herbes de provence
2 teaspoons salt
2 small bay leaves
1/2 teaspoon pepper
3 pounds cubed lean boneless beef chuck
1 pound carrots, peeled and sliced
4 large chopped celery ribs
3 - medium onions peeled and chunked

How To Make oven beef stew

Step 1

In a large dutch oven mix everything together.

Step 2

Cover and bake at 325 for about 3 hours, stirring twice, until meat is tender and sauce is thickened.
Step 3

Discard bay leaves before serving or refrigerating.
Step 4

It is BEST made a day or 2 ahead.
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