| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Stew meat |
| 2 | c | Carrots; thinly sliced |
| 1 | c | Sliced celery |
| 2 | c | Potatoes; thinly sliced |
| 2 | md | Onions; thinly sliced |
| 1 | cn | (5oz) sliced water chestnuts; drained |
| 1/4 | c | Plus 2 Tbs. flour |
| 1 | tb | Sugar |
| 1 | tb | Salt; (or less) |
| 1 | c | Burgundy wine |
| 1 | cn | (15oz) diced tomatoes (drained) |
| 1 | cn | (6oz) sliced mushrooms; drained |
INSTRUCTIONS
Heat oven to 325 degrees. In roasting pan, mix meat, carrots, celery, onion, potatoes, water chestnuts and mushrooms. Mix flour, sugar, and salt; stir into meat mixture. Stir in tomatoes and wine. Bake 3-4 hours, or until meat is tender and vegetables are cooked through. This in soooo good. We sometimes put a dab of sour cream on top, but it's great without it, as well. And, it smells deliciouswhile it's cooking...drives the neighbors crazy <G> Source: Mrs. Suzanne C Ward posted to TNT Sam's Notes: This is a very good stew as is but better w/ fresh tomatoes and mushies. Rosemary or garlic nice addition. Posted to TNT Recipes Digest by Rod Grant <rodgrant@magi.com> on Mar 15, 1998
A Message from our Provider:
“With Jesus, you can do it”