October 20, 2012

Classic Oven Beef Stew

On the Menu Today
Oven Beef Stew~

When the weather turns cold,
I reach for this recipe. 
Served with thick slices of buttered bread and
a glass of red wine....
you'll have a delicious meal,
everyone will love~
This has to be one of my favorite recipes here
on Turnips 2 Tangerines.
The aroma coming from the kitchen
while this stew is cooking,
will make your mouth water.

Classic Oven Beef Stew

  • 1/4 cup oil
  • 1 large onion, coarsely chopped
  • 6 cloves garlic, crushed
  • 1 large green pepper, coarsely chopped
  • 4 stalks celery, with leafy tops, chopped
  • 8 ounce package whole mushrooms, wiped clean and quartered
  • 1 (6 ounce) can tomato paste
  • 6 large carrots, peeled, sliced on an angle
  • 6 large potatoes, peeled and quartered
  • 3 to 4 pounds Chuck, English or Sirloin Roast, cut into medium chunks
  • 1/4 cup molasses
  • salt and pepper to taste
  • 4 to 6 bay leaves
  • 4 cups beef broth
  • 2 cups red wine or apple juice
Cooking Directions
  1. In a large roasting pan, mix together all ingredients.
  2. Cover pan tightly with heavy-duty tin foil.
  3. Place in a 325ยบ degree oven.
  4. Bake for 4 to 6 hours.
Serve with buttered French Bread.

 BeefStewVegetables, Wine

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