Here is a beef stew that is easy to make and tastes
GREAT. My oven has a feature that allows
me to set the time to begin cooking and turn off when the time is done. This is a great feature especially with this
meal. I come home to a house that smells
wonderful and a ready to eat meal!
I was ‘forced’ to eat turnips as a kid. We didn’t have them often, but when we did it
was usually a battle of wills that normally ended with me going to bed right
after dinner. I don’t ‘force’ my kids to
eat what I make, but I do require them to taste the dish. Then they can go to their room… just
kidding. This meal was the first time my
family was introduced to the root vegetable known as the turnip. Turnips are really high in vitamin C. Parsnips are also a new vegetable to the
family – including myself. These
relatives of the carrot family actually have more vitamins than their orange
cousins. They’re very tasty!Ingredients:
Salt & Pepper to taste
2-3 lbs. beef stew meat, cut into bite size pieces
1 large onions, peeled and chopped
1 bell pepper, seeded and cut into strips (green is cheaper – red is prettier)
8oz. package of sliced mushrooms
3 medium turnips, peeled and cut in chunks
3-4 medium parsnips, peeled and cut in chunks
½ lb. baby carrots
4-5 small tomatoes quartered
½ cup of plain bread crumbs
2 Tbsp. instant tapioca (Kraft minute tapioca)
2 cups of red wine (Pinot Noir)
1 small bag of frozen pearl onions
How to-
Preheat oven to 325.
Next spread the bread crumbs over the top of the stew in the pot followed by sprinkling the tapioca over the stew.
Cover and cook for 4 hours. DON’T PEEK!!
Serve with a crusty bread!
ENJOY!!
1 comment:
Wow, this stew looks fabulous!! Perfect for the cold weather.
Post a Comment