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

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

*** Explore more French Oven Stew Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #healthy #main-dish #beef #easy #low-fat #stews #dietary #one-dish-meal #low-saturated-fat #low-calorie #low-carb #inexpensive #low-in-something #meat #4-hours-or-less