Name: French Oven Stew
Yield: 4 servings
Ingredients: 2 1/2 lbs boneless beef roast; 10 ounces peas and pearl onions, frozen; 4 carrots, quartered; 4 -5 potatoes, chunked; 6 ounces mushrooms, trimmed; 3 large celery ribs; 1 1/2 cups low-sodium tomato juice; 1/4 cup quick-cooking tapioca; 1 tablespoon sugar; 2 teaspoons salt; 2 small bay leaves; 1 teaspoon dried basil; 1/4 teaspoon pepper

2 1/2 lbs boneless beef roast

10 ounces peas and pearl onions, frozen

4 carrots, quartered

4 -5 potatoes, chunked

6 ounces mushrooms, trimmed

3 large celery ribs

1 1/2 cups low-sodium tomato juice

1/4 cup quick-cooking tapioca

1 tablespoon sugar

2 teaspoons salt

2 small bay leaves

1 teaspoon dried basil

1/4 teaspoon pepper

French Oven Stew

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