Nikkie28
Mother Of 2...
- Joined
- Sep 5, 2008
- Messages
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INGREDIENTS:
2 1/2 pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tablespoons tapioca
2 cubes beef bouillon
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/4 cup red wine
2 cups water
1 (10 ounce) package frozen green peas, thawed
DIRECTIONS
Preheat the oven to 250 degrees F (120 degrees C).
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Crock Pot. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Crock Pot.
Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
2 1/2 pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tablespoons tapioca
2 cubes beef bouillon
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/4 cup red wine
2 cups water
1 (10 ounce) package frozen green peas, thawed
DIRECTIONS
Preheat the oven to 250 degrees F (120 degrees C).
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Crock Pot. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Crock Pot.
Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
