Five-hour Stew |
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1 1/2 pounds stew meat
4 carrots
1 can stewed tomatoes
1 teaspoon salt
1 bay leaf
Pinch of thyme
Pinch of marjoram
1 cup red wine
Combine ingredients and place in casserole. Cover tightly. Place in oven at 250 degrees F for 5 hours. Thicken with flour and water before serving.
Serve with dumplings, mashed potatoes or cooked noodles.