French Oven Stew

• 2 1/2 lb. beef stew meat (1 inch chunks)
• 12 oz. small white onions
• 4 large carrots, quartered crosswise
• 6 oz. small fresh mushrooms
• 4 large ribs celery, cut in 1 inch pieces
• 1 1/2 c. tomato juice
• 1/4 c. quick-cooking tapioca
• 1 Tbsp. sugar
• 2 tsp. salt
• 2 small bay leaves
• 1 tsp. dry basil
• 1/4 tsp. pepper
• 1/2 c. dry red wine or water

1. Heat
2. oven
3. tot00u0b0.
4. Mix all ingredients in a heavy 3 quart ovenproof
5. saucepot.
6. Cover and bake, stirring 3 times, for
7. 3 hours
8. or
9. until
10. meat
11. istender and sauce thickens. Discard bay
12. leaves before serving or storing.
13. Makes 8 servings.
14. In
15. you like,
16. add
17. a
18. cup of frozen green peas or cut green beans 20 minutes before stew is done.

beef stew meat, white onions, carrots, mushrooms, celery, tomato juice, quickcooking tapioca, sugar, salt, bay leaves, basil, pepper, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740518 (may not work)