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Beef Stew For Family Or Party

Ingredients
 


ADD FIRST TO POT

1 can crushed tomatoes (16oz.)
2/3 cup dry red wine or water
1/2 cup beef broth
1/4 cup quick cooking tapioca
1 tbsp sugar
2 tsp dry herbs, your choice
2 tsp salt
2 each small bay leaves
1/2 tsp pepper

ADD SECOND TO POT

3 lb boneless chuck roast

ADD THIRD TO POT

1 lb carrots, cutup
4 each ribs celery, cutup
3 each medium onions, quartered



 
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Preparation
 
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 = 28.8 % 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.

 

 
Servings:
8


 

 

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