| 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
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