Slow Cooked Beef Stew
Originally submitted by Maridele Neikirk and modified by Kaboose.com
Average User Rating:
This slow-simmer stew melds the rich, robust flavors of beef, root vegetables, red wine, rosemary and marjoram in a tapioca-thickened tomato broth for a hearty helping of comfort food on a cold winter's eve.
Ingredients
- 2-1/2 pounds beef stew meat, diced into 1 inch pieces
- 1 (28 ounce) can stewed tomatoes, with juice
- 1 cup chopped celery
- 4 carrots, sliced
- 3 potatoes, cubed
- 3 onions, chopped
- 3-1/2 tablespoons tapioca
- 2 cups water
- 1/4 cup red wine
- 2 cubes beef bouillon
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
- 1 (10 ounce) package frozen green peas, thawed
Cooking Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Stir in red wine, water, beef bouillon, thyme, rosemary, and marjoram. Place the lid on the Dutch oven.
- Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
Nutrition Facts
Servings per Recipe: 8
Amount Per Serving
- calories: 477cal
- total fat: 14.5g
- cholesterol: 122mg
- sodium: 602mg
- carbohydrates: 36.9g
- fiber: 6.7g
- protein: 47.5g
Preparation Time: 10 min.
Cooking Time:
Ready In:
Servings: 8
Cooking Time:
5 hours
Ready In:
5 hours 10 min.
Servings: 8
