| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, Soups and s, Tried and t |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean beef, cubed |
| 4 |
md |
Onions, chunked |
| 8 |
lg |
Carrots, chunked |
| 2 |
c |
Mushrooms, chunked |
| 1/2 |
c |
Red wine |
| 1 1/2 |
c |
Tomato juice |
| 1/4 |
c |
Quick cooking tapicoa |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Salt |
INSTRUCTIONS
Heat oven to 300 degrees. Mix all ingredients in a 3 quart ovenproof
casserole with a top. Cover and bake 3 hours (stirring 3 times) or until
meat and vegetables are tender. The sauce will thicken as it cooks.Serve
over mashed potatoed or noodles.
Source Carol Floyd Formatted for Mastercook by Carol
Floyd--c.floyd@arnprior.com
NOTES : Can be made in a crockpot. Freezes well. Recipe by: Carol Posted to
MC-Recipe Digest V1 #566 by Bob & Carol Floyd <c.floyd@arnprior.com> on Apr
13, 1997
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