Oven Beef Stew from Sheri

Sheri's Blog Recipes

This photo was uploaded to our galleries in May 2008.
Photo: customer photo

1 lb. stew beef, cubed 1 small onion, chopped 2 carrots, sliced 1 stalk of celery, sliced 1 large potato, peeled and cubed 1 Tbs. Tone’s beef base 1 (28 oz) can crushed tomatoes 1 (14 oz) can diced tomatoes 1/4 tsp. pepper 1 tsp. basil leaves, chopped 2 tsp. Minute tapioca (optional) 1/2 cup red wine (optional)

Preheat over to 325 degrees. Toss all ingredients into a large Dutch oven or roasting pan. Bake covered for 4 hours until meat is fork tender. Stir once during the last hour to test the meat.

Or to crockpot: Toss everything in the post and cook on High for 4-6 hours.

Top stew with fresh grated Parmesan. Serve with rolls and tossed salad. Serves 3-4.


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