Dutch Oven Stew
2-3 lbs beef stew meat
1 cup tomato juice
3/4 cup red wine
3 tablespoons tapioca
1 teaspoon sugar
1 onion, quartered
2 celery stalks, quartered
4-6 carrots, quartered
8 oz mushrooms
3 potatoes, quartered
1/2 teaspoon Italian seasoning, such as McCormick Italian Herb Seasoning Grinder
1/4 thyme
salt and black pepper to taste
Preheat oven to 300 degrees.
In a Dutch oven, combine tomato juice, red wine, tapioca and sugar. Then add the stew beef, followed by the onion, celery, carrots, mushroom and potatoes. Last add the Italian seasoning, thyme, and salt and pepper. Stir to combine.
Place the lid on the Dutch oven and bake for 4 hours.
Serves 6.
1 cup tomato juice
3/4 cup red wine
3 tablespoons tapioca
1 teaspoon sugar
1 onion, quartered
2 celery stalks, quartered
4-6 carrots, quartered
8 oz mushrooms
3 potatoes, quartered
1/2 teaspoon Italian seasoning, such as McCormick Italian Herb Seasoning Grinder
1/4 thyme
salt and black pepper to taste
Preheat oven to 300 degrees.
In a Dutch oven, combine tomato juice, red wine, tapioca and sugar. Then add the stew beef, followed by the onion, celery, carrots, mushroom and potatoes. Last add the Italian seasoning, thyme, and salt and pepper. Stir to combine.
Place the lid on the Dutch oven and bake for 4 hours.
Serves 6.
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