FRENCH OVEN STEW

French Oven Stew image

I found this recipe years ago (don't remember where) and it's my favorite beef stew recipe. I use low sodium tomato juice because otherwise it's just too salty.

Provided by Debala

Categories Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

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Ingredients

2 1/2 lbs boneless beef roast
10 ounces peas and pearl onions, frozen
4 carrots, quartered
4 -5 potatoes, chunked
6 ounces mushrooms, trimmed
3 large celery ribs
1 1/2 cups low-sodium tomato juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

Heat oven to 300°.
Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
Add peas and onions 1 hour before stew is done.
Discard bay leaves before stirring.

Nutrition Facts : Calories 345.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 93.5, Sodium 964, Carbohydrate 38.2, Fiber 5, Sugar 12.3, Protein 35.4

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