| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 15 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Beef stew meat |
| 1 | cn | (28-oz) tomatoes; undrained |
| 1 | c | Coarsely chopped celery |
| 4 | md | Carrots; sliced |
| 3 | md | Potatoes; cubed |
| 3 | md | Onions; chopped |
| 1 | pk | (10-oz) frozen peas or green beans (up to) |
| 4 | tb | Flour (up to) |
| 3 | Beef bouillon cubes | |
| 1 | tb | Salt |
| 1 | tb | Sugar |
| Pepper; freshly ground | ||
| 1/8 | ts | Thyme |
| 1/8 | ts | Rosemary |
| 1/8 | ts | Marjoram |
| 1/2 | c | Red wine |
INSTRUCTIONS
Combine all ingredients in a 5 quart casserole. Cover and cook at 250° for 5 hours. After 3-1/2 hours of cooking, stir well, cover and continue cooking. Yield: 15 servings. MERO MC CREERY (MRS. DAVID G.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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