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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Stew meat |
| 2 Tasse | carrots thinly sliced |
| 1 Tasse | celery sliced |
| 2 Tasse | Potatoes thinly sliced |
| 2 mittel | Onions thinly sliced |
| 1 Dose | (5oz) sliced water chestnuts; drained |
| 1/4 Tasse | Plus 2 Tbs. flour |
| 1 Esslöffel | sugar |
| 1 Esslöffel | Salt; (or less) |
| 1 Tasse | Burgundy wine |
| 1 Dose | (15oz) diced tomatoes (drained) |
| 1 Dose | (6oz) sliced mushrooms; drained |
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Heat oven to 325 degrees. In roasting pan, mix meat, carrots, celery, onion, potatoes, water chestnuts and mushrooms. Mix flour, sugar, and salt; stir into meat mixture. Stir in tomatoes and wine. Bake 3-4 hours, or until meat is tender and vegetables are cooked through.
This in soooo good. We sometimes put a dab of sour cream on top, but it's great without it, as well. And, it smells deliciouswhile it's cooking...drives the neighbors crazy <G>
Sam's Notes: This is a very good stew as is but better w/ fresh tomatoes and mushies. Rosemary or garlic nice addition.
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