Beef Stew For Family Or Partybeef, main dish, meats, stews ----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 tablespoon sugar 2 teaspoon dry herbs, your choice 2 teaspoon salt 2 each small bay leaves 1/2 teaspoon 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 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. |
