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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | Crushed Tomatoes (16oz.) |
| 2/3 Tasse | Dry Red Wine Or Water |
| 1/2 Tasse | beef broth |
| 1/4 Tasse | Quick Cooking Tapioca |
| 1 Esslöffel | sugar |
| 2 Teelöffel | Dry Herbs, Your Choice |
| 2 Teelöffel | salt |
| 2 | Small Bay Leaves |
| 1/2 Teelöffel | pepper |
| 3 x ca. 450 g | Boneless Chuck Roast |
| 1 x ca. 450 g | Carrots, Cutup |
| 4 | Ribs Celery, Cutup |
| 3 | Medium Onions, Quartered |
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Preheat Oven To 325 Deg F. In A Large Pot, Combine All The Liquid And Spices. Add In 3 Lbs. Cubed Beef (Boneless Chuck). Add All Vegetables. Stir To Mix. Cooked, Covered, For 3 Hours. Stir Twice During Cooking. Discard Bay Leaves Before Serving Or Refrigerating.
Fat, 100 mg Chol, 836 mg Sodium. Each Serving = 28.8 % Calories From Fat. Note: For Family - Serve Stew As Is Over Buttered Noodles. For Company - Add 12 Ounces Of Mushrooms And 2 Tablespoons Coarse-Grain Dijon Mustard. Add 10 Ounces Frozen Peas About 5 To 6 Minutes Before Serving, Stirring Well To Mix In. For Party Serve With Mashed Potatoes Or Your Favorite Pasta.
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