Italian Beef And Mushroom Stew
|Beef rump roast||4 Pound (1 In Number)|
|Canned mushrooms||4 Ounce, undrained (1 Can)|
|Onion||1 Medium, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||17 Ounce (1 Can)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Mild giardienera||8 Ounce, undrained (1 Jar)|
Place meat in 2 1/2-quart casserole.
Combine remaining ingredients; pour over meat.
Insert probe into center of meat.
Cover; Connect temperature probe to oven wall receptacle.
TO HEAT BY MANUAL TEMP/TEMP HOLD Set Power Select at MEDIUM-LOW; TEMP at 190°F.
Set TEMP HOLD for 90 minutes.
Set TEMP HOLD for an additional 60 minutes.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 8.
Oven will automatically hold at 190°F for 2 1/2 hours.
Slice thin and serve on Italian bread.