5 Hour Stew
Source of Recipe
bigoven.com
Recipe Introduction
"This is delicious and great for winter. Just don't open the oven or raise the lid during the 5 hours of baking time. This has a wonderful aroma while it's cooking. It will make your mouth water!"
List of Ingredients
2 pounds Roast beef trim fat and cut in cubes
4 ea Carrots peeled and cut in 2 inch pieces
3 medium Potatoes peeled and cut in chuncks
2 stalks Celery sliced
1 medium Bell pepper cut in pieces
1 medium Onion coarsely chopped
1 tablespoon Sugar
1 1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 11.5 ounce can V-8 vegetable juice
3 tablespoon Minute Tapioca Recipe
Preheat the oven to 250 degrees. Put the meat and vegetables in a large mixing bowl and mix well to distribute evenly. Transfer to a heavy oven-safe pot with a tight fitting lid. I use a number 9 lidded iron skillet sprayed with non-stick cooking spray. Pour the V-8 juice over the meat and vegetables. Sprinkle evenly with the sugar, salt, pepper, and tapioca. Do not stir! Place the lid on the pan or pot and bake for 5 hours - no peeking, no stirring. This freezes well and it's great served with corn muffins.
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