Italian Beef And Mushroom Stew Recipe
Ingredients
| 1 3 to 4 lb. beef rump roast | ||
| Mushrooms | 1 Can (10oz), undrained | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Tomatoes | 1 Can (10oz) | |
| Beef broth | 1 Can (10oz), condensed | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| 1 jar (8 oz.) mild giardinera, undrained | ||
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.
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.
Chef
