Sunday, September 20, 2009

Beef Stew

Who doesn't love beef stew? I love a nice bowl of beef stew during a cold winter day. I like to eat my stew with a side of corn bread. My favorite part of the stew is the big chunks of beef and carrots....YUM!
2 1/2 lbs. beef stew meat, diced into 1" pieces
1 (28 ounce) can stewed tomatoes, with juice
1 c. chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tbsp. tapioca
2 cubes beef bouillon
1/8 tsp. dried thyme
1/8 tsp. dried rosemary
1/4 c. red wine
2 c. water
1 (10-ounce) package frozen pees, thawed
1.) Directions the oven to 250 degrees
2.) Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef brouillon, thyme, rosemary, and majoram, and stir in red wine and water. Place the lid on the Dutch oven.
3.) Bake to 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
Serve hot with a slice of corn bread.


Libby@CookingWithLibby said...

Yummo!! One day I plan to make beef stew the right way. The last few times I have made it things didn't turn out so well. I plan to keep making it until they do :)

Shauna said...

I think I will try this tomorrow. It's going to be rainy all day!

Anonymous said...

What a nice nourishing stew.