Beef stew for family or party

--ADD FIRST TO POT--
      1 cn CRUSHED TOMATOES (16oz.)
    2/3 c  DRY RED WINE OR WATER
    1/2 c  BEEF BROTH
    1/4 c  QUICK COOKING TAPIOCA
      1 tb SUGAR
      2 ts DRY HERBS, YOUR CHOICE
      2 ts SALT
      2 ea SMALL BAY LEAVES
    1/2 ts PEPPER

--ADD SECOND TO POT--
      3 lb BONELESS CHUCK ROAST

--ADD THIRD TO POT--
      1 lb CARROTS, CUTUP
      4 ea RIBS CELERY, CUTUP
      3 ea MEDIUM ONIONS, QUARTERED

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. MAKES 8 , EACH = 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g 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.


Yield: 8 Servings