French Stew

Peggy Magnusson

3 lbs. round steak
1 2 lb. can tomatoes
4 large carrots, cut in strips
3-4 stalks celery, cut up
3 onions, peeled and quartered
2 slices bread, broken in small pieces
3 tsp. tapioca
1 tbsp. Salt
large pinch Rosemary
large pinch Marjoram
1 c. red wine

Cut round steak into large chunks, place in a pan with oil, brown. In a large casserole dish, add meat and the rest of the ingredients, except the wine. Cover and bake in 250°F oven for 4 hours. In the last 45 minutes, add 1 cup red wine. If it needs thickening, use corn starch. It looks very dry at first, but this stew will make its own juice.

Post a comment
To comment on this article you must be logged in. Not a member?


No comments have been posted. Be the first!


Forgot password?