French Stew With Red Wine Vinegar
14 Jul 2010
|Water||1 Cup (16 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Minute tapioca||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Mix ingredients in a large, covered pot.
Bake in 250° degree oven for 6 to 8 hours or in a large crockpot 8 to 10 hours on low.
Allow to cool, and put in freezer container.
To prepare for serving, thaw stew and heat until bubbly in a large pot.
French Stew With Red Wine Vinegar Recipe