Oven Baked Stew
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Ingredients
2 pounds beef stew meat
¼-½ cup red wine
16 ounces can of tomatoes, undrained. (Or chopped tomatoes with enough tomato juice to equal 2 cups)
6 whole carrots, cut into chunks
3 stalks celery thickly sliced
1 large onion, chopped
1 tsp salt
⅛ tsp pepper
⅛ tsp thyme leaves
⅛ tsp marjoram leaves
⅛ tsp rosemary leaves
900 grams beef stew meat
60-120 ml red wine
454-gram can of tomatoes, undrained. (Or chopped tomatoes with enough tomato juice to equal 2 cups)
6 whole carrots, cut into chunks
3 stalks celery thickly sliced
1 large onion, chopped
1 tsp (5 ml) salt
⅛ tsp (0.625 ml) pepper
⅛ tsp (0.625 ml) thyme leaves
⅛ tsp (0.625 ml) marjoram leaves
⅛ tsp (0.625 ml) rosemary leaves
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Instructions
- Heat oven to 250°F (120°C).
- In ungreased 3-quart (2.8L) casserole, combine all ingredients; mix well. (I usually layer the meat first, then the veggies, then the tomatoes with all the spices in it. This can probably be cooked in a crock pot as well.)
- Cover; bake for 5 to 6 hours or until meat and vegetables are tender, stirring occasionally.
Nutritional Info
Storage
Notes
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