FRENCH OVEN STEW
2 1/2 lb. lean stew beef or lamb or venison 12 small onions (12 oz.) 3 large ribs celery, cut into 1-inch pieces 4 large carrots, cut into 1/2-inch pieces 4 oz. fresh mushrooms, sliced 1 1/2 c. tomato juice 1/2 c. dry red wine (Fratelli Cella Lambrusco or a red wine you like) 1/4 c. quick cooking tapioca 1 Tbsp. salt 1 Tbsp. sugar 1/2 tsp. dried basil 1/4 tsp. pepper Heat oven to 300 degrees. Mix all ingredients in a heavy 3-quart pot. Cover and bake, stirring 3 times for 3 hours or until meat is tender. Makes 10 servings; 270 calories per serving. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
