RCI-SP.003.0240.001

French Oven Stew

Name: French Oven Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 1/2 unit lb. lean stew Beef or Lamb or venison; 12 small onions (12 oz.); 3 large ribs celery (cut into 1-inch pieces); 4 large carrots (cut into 1/2-inch pieces); 4 oz fresh Mushrooms (sliced); 1 1/2 unit c. tomato juice; 1/2 unit c. dry red wine (Fratelli Cella Lambrusco or a red wine you like); 1/4 unit c. quick cooking tapioca; 1 Tbsp salt; 1 Tbsp Sugar; 1/2 tsp dried basil; 1/4 tsp pepper

French Oven Stew from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

 lb. lean stew Beef or Lamb or venison
2 1/2 unit
onions (12 oz.)
12 small
ribs celery
cut into 1-inch pieces
3 large
carrots
cut into 1/2-inch pieces
4 large
fresh Mushrooms
sliced
4 oz
c. tomato juice
1 1/2 unit
c. dry red wine (Fratelli Cella Lambrusco or a red wine you like)
1/2 unit
c. quick cooking tapioca
1/4 unit
salt
1 Tbsp
Sugar
1 Tbsp
dried basil
1/2 tsp
pepper
1/4 tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

French Oven Stew

Ingredients

Method

What Makes This Variant Distinct