Sunday, March 1, 2009

Beef Stew


3 pounds of stew beef - cut into 1 and 1/2 inch cubes
1 large onion - diced
4 tomatoes - cut into wedges
1/2 pound of baby carrots
1 red pepper - cut into 1/2 inch strips
1 pound of small mushrooms - cleaned
2 small turnips - cut into chunks
2 tablespoons of instant tapioca
1/2 cup of GF dry bread crumbs
2 cups of red wine
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 pound of frozen small pearl onions


Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with GF crusty bread.

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