 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This recipe came from the Potluck Supper Cookbook which I got for Christmas. Ingredients:
1 lb beef stew meat |
1 (14 1/2 ounce) can diced tomatoes |
2 cups onions, cut into wedges |
4 carrots, cut into 1 inch strips |
1 cup green bell pepper, diced |
1 cup celery |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon vegetable oil |
1 cup mushroom, sliced |
Directions:
1. Preheat oven to 325 degrees.
2. Combine beef pieces, tomatoes and onion in Dutch oven. Cover tightly, bake 1 hour.
3. Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture, stir. Cover and bake an additional 45 minutes or until beef and carrots are tender.
4. Heat oil in large skillet over medium heat. Add mushrooms, cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
5. Adjust seasonings to taste.
|
|