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Beef: Five Hour Beef Stew




Source of Recipe


mamafluffy






List of Ingredients



• 2 pounds beef stew meat or your favorite cut of beef, cubed
  
• 6 carrots, scraped amd cut or a small bag of baby carrots
  
• 4 medium potatoes, pared and cut into desired size pieces
  
• 5 celery stalks, sliced diagonally
  
• 1 green, red or yellow pepper (or a mixture), cut into 1 inch pieces (optional)
  
• 1 large onion, chopped
  
• 1/4 cup tapioca
  
• 2 teaspoons salt
  
• 1/4 to 1/2 teaspoon pepper
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dried marjoram
  
• 1/2 teaspoon dried oregano
  
• 1 teaspoon sugar
  
• 2 (15 ounce) cans stewed tomatoes
  
• 11 ounces V-8 juice
  
• 1 envelope onion mushroom soup mix
  






Instructions



1. Preheat oven to 250 degrees.
   
2. Combine beef and vegetables in a dutch oven. Mix together tapioca, salt, spices and sugar in a small bowl and sprinkle over meat mixture. Add tomatoes and V-8 and stir to mix. Cover tightly and bake in preheated oven for 5 hours. Don't peek while it's cooking. Have tabasco sauce on the table for those who want to add a bit of zing to their portion.
   
3. These spices are optional. You may also add spices of your own choice.
   






Final Comments


This is a wonderful classic beef stew, fabulous on a cold day. Don’t use additional liquid, even though you think you should! Also, this can be done in a crockpot, but it took 8 hours or more. My only adjustment to the original recipe is I added an envelope of dry soup mix.