Beef stew

serves 8

• 3 pounds of stew beef - cut into 1 and 1/2 inch cubes
• 1 large onion - diced
• 4 tomatoes - cut into wedges
• 1/2 pound of baby carrots
• 1 red pepper - cut into 1/2 inch strips
• 1 pound of small mushrooms - cleaned
• 2 small turnips - cut into chunks
• 2 tablespoons of instant tapioca
• 1/2 cup of dry bread crumbs
• 2 cups of red wine
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 pound of frozen small pearl onion

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with crusty bread.

Adapted from: Fete Accomplie, Washington, DC