More Great Recipes: Main Dish

Mother's Beef Stew


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Flour to coat meat
1½ to 2 pounds steak, cut in cubes
Oil to brown meat in large roaster
6 carrots, cut in fairly small pieces
3 potatoes, cut in fairly small pieces
3 large celery stalks, cut in fairly small pieces
2 large onions, cut in fairly small pieces
1 large can crushed tomatoes
2 cans beef broth (1 can of water)
1 teaspoon garlic salt (or more)
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1 tablespoon sugar
8 large mushrooms, sliced
1 cup burgundy (added few minutes before serving)


1. Preheat oven to 300 degrees.


2. Put flour in a large resealable plastic bag; add meat and coat well.


3. Heat oil in a large roaster over medium-low heat; add meat brown it well. Add everything else except


mushrooms and burgundy; cover and bake for 2 hours.


4. Take out of oven and place on burner over low heat. Add more liquid if needed (water). Cook another


hour or until everything is done. Turn off the burner about ½ hour before serving; add sliced mushrooms


and wine, plus more seasonings if needed.


Pairs Well With


Notes

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