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Categories:
vegetable oil beef stew meat celery carrot onions tomato juice cornstarch red wine sugar salt basil ground pepper potatoes
Viewed: 36 - Published at: a year agoIngredients
- 2 tablespoons vegetable oil
- 2 lbs beef stew meat, cut into 1 inch chunks
- 1 14 cups celery, sliced
- 12 lb carrot, cut into 1 inch chunks
- 2 onions, quartered
- 1 12 cups tomato juice, I use V8 Spicy Hot
- 3 tablespoons cornstarch
- 12 cup red wine
- 1 teaspoon sugar
- 12 teaspoon salt
- 12 teaspoon basil, dried
- 14 teaspoon ground pepper
- 4 medium potatoes, peeled and cut into 1 inch cubes
Method
- In a large skillet, heat oil over medium-high heat.
- Add beef.
- Cook, stirring frequently, until browned on all sides.
- Preheat oven to 300 degrees.
- In a large baking dish, place beef, celery, carrots, and onions.
- Combine tomato juice and cornstarch.
- Mix all ingredients well.
- Add to baking dish.
- Add wine, sugar, salt, basil and pepper.
- Cover, and bake 1 1/2 hours.
- I usually stir this up every 15 minutes or so until the potatoes are added.
- It really gets a thick gravy going.
- Add potatoes.
- Cover again, bake an additional 30-40 minutes longer or until meat and vegetables are tender.
