-
French Stew
by Mimi Wilson and Mary Beth Lagerborg Ingredients
- 3 pounds beef stew meat
- 1 10-3/4-ounce can beef consommé
- 3 large carrots, peeled and sliced
- 1 14.5-ounce can whole green beans, drained
- 8 ounces frozen pearl onions, separated
- 1 14.5-ounce can small peas, drained
- 1 14.5-ounce can peeled and diced tomatoes
- 1 cup white wine
- 1/4 cup minute tapioca
- 1 tablespoon brown sugar
- 1/2 cup fine dry bread crumbs
- 1 bay leaf
- 1 tablespoon salt, or to taste
- 1/4 teaspoon pepper
Directions
- Mix all the ingredients and cook in a slow-cooker on low for 8 to 10 hours.
Similar Recipes
Leave a review or comment