Classic Oven Beef Stew

On the Menu Today

Oven Beef Stew~

When the weather turns cold,
I reach for this recipe. 
Served with thick slices of buttered bread and
a glass of red wine....
you'll have a delicious meal,
everyone will love~
This has to be one of my favorite recipes here
on Turnips 2 Tangerines.
The aroma coming from the kitchen
while this stew is cooking,
will make your mouth water.

Classic Oven Beef Stew

Ingredients

• 1/4 cup oil
• 1 large onion, coarsely chopped
• 6 cloves garlic, crushed
• 1 large green pepper, coarsely chopped
• 4 stalks celery, with leafy tops, chopped
• 8 ounce package whole mushrooms, wiped clean and quartered
• 1 (6 ounce) can tomato paste
• 6 large carrots, peeled, sliced on an angle
• 6 large potatoes, peeled and quartered
• 3 to 4 pounds Chuck, English or Sirloin Roast, cut into medium chunks
• 1/4 cup molasses
• salt and pepper to taste
• 4 to 6 bay leaves
• 4 cups beef broth
• 2 cups red wine or apple juice

Cooking Directions

1. In a large roasting pan, mix together all ingredients.
2. Cover pan tightly with heavy-duty tin foil.
3. Place in a 325º degree oven.
4. Bake for 4 to 6 hours.

Serve with buttered French Bread.

 Beef, Stew, Vegetables, Wine