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Italian Beef And Mushroom Stew

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Ingredients
  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)
  Bay leaves 2
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Interest: 
Holiday, Party
Ingredient: 
Beef
Servings: 
15

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