Beef Stew

Beef chuck, 2 lb, cut into small pieces
Potato, raw, 6 medium
Mushrooms, fresh, 2 cup, pieces or slices
Carrots, raw, 2 cup, strips or slices
Onions, raw, 1 cup, chopped
Peas, frozen, 1 package (10 oz)
Garlic, 3 cloves
White Wine, 3 fl oz
Celery, raw, 2 stalk, medium
Vegetable Broth, 6 cup
Canola Oil, 4 tbsp

Preheat oven to 250 degrees. Rinse beef roast, pat dry, and cut into small pieces. Heat a large Dutch oven over medium heat. Add in 2 tbsp of the oil, and part of your meat. Work in batches for best results. While the meat is cooking, chop the onions, garlic, celery, and carrots. Once the meat is done, add in those vegetables. (If needed add more oil.) Chop remaining vegetables, then add those in. Add the meat back in. Add in the wine, then the broth. Cover with lid & bake. Check to see if any broth needs to be added after an hour.

Serving Size: Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user ALLIEKAZ35978.