This family favorite is especially nice on cool fall days. We got the recipe while visiting Lanesboro's Scenic Valley Winery. The 1/4 cup onion wine is really fantastic here, but you can substitute any type of wine, or no wine at all.
2 lbs of stew beef, cut up
6 carrots, cut up
4 potatoes, cut up
2 ½ cups stewed tomatoes
1 Tbsp sugar
4 stalks celery cut up
4 Tbsp tapioca
¼ cup onion wine
Add all ingredients except wine. Bake 5 hours at 250°. Stir every hour. Add wine 1 hour before serving. Can also be made in a crock pot.
2 lbs of stew beef, cut up
6 carrots, cut up
4 potatoes, cut up
2 ½ cups stewed tomatoes
1 Tbsp sugar
4 stalks celery cut up
4 Tbsp tapioca
¼ cup onion wine
Add all ingredients except wine. Bake 5 hours at 250°. Stir every hour. Add wine 1 hour before serving. Can also be made in a crock pot.
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