OVEN-BRAISED BEEF STEW

SERVES 6-8

This is super and easy to make because it does not require attendance like a stew on top of the stove. It can be made several days ahead and reheated at 350° F for 60-90 minutes or until hot and bubbly. The tapioca is used as a thickener rather than flour.

INGREDIENTS

2 pounds stewing beef, chuck or round steak cut into bite-sizes cubes or pieces

1/2 cup dry red wine

3 potatoes, cut in bite-size pieces

3 medium carrots, cut in bite-size pieces

1 large onion, coarsely chopped

1 small green bell pepper, coarsely chopped

4 ounces fresh button mushroom, halved or in bite-sized pieces

6 large garlic cloves, cut into halves or quarters

1 (14.5 ounce) can whole tomatoes, crushed with fingers, juice reserved

3/4 teaspoon dried thyme leaves

1 tablespoon dried parsley flakes

Salt and pepper to taste

2 tablespoons minute tapioca

Reserved tomato juices, wine from pan and water to make 1 cup

1 large or 2 small slices bread, white or mild-flavored grain

Preheat oven to 350° F. Heat olive oil in large skillet over high. When hot, add beef cubes in batches to quickly brown, being certain not to overcrowd pan. Remove browned beef to plate until use. Deglaze pan with the wine.

Place browned beef, accumulated juices and remaining ingredients (except bread) in large bowl and combine well. Place in 13x9x2-inch casserole. Top with bread slice(s). Cover tightly. Place in oven and bake for 2 hours. (Remove from oven at this point if you plan to refrigerate and use later.) Remove cover and check for tenderness, being careful not to disturb the bread until all is done. If necessary, cover and continue to bake for up to 1 additional hour. Before serving, stir the bread slices into the stew for extra thickening.

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