Beef Stew Classics
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Author: Kathy Maister Status: published Published: Jul 08,2009 license cc-by tags: cooking, food, yummy, kitchen, colorful, love, stop-motion, startcooking.com, colors, good, animation,
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Share on Twitter * 3 pounds of stew beef - cut into 1 and 1/2 inch cubes
* 1 large onion - diced
* 4 tomatoes - cut into wedges
* 1/2 pound of baby carrots
* 1 red pepper - cut into 1/2 inch strips
* 1 pound of small mushrooms - cleaned
* 2 small turnips - cut into chunks
* 2 tablespoons of instant tapioca
* 1/2 cup of dry bread crumbs
* 2 cups of red wine
* 1 teaspoon of salt
* 1/2 teaspoon of black pepper
* 1/2 pound of frozen small pearl onions
Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.
Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!
Add the pearl onions after the stew is removed from the oven.
Serve with crusty bread.
Adapted from: Fete Accomplie, Washington, DC
