Five Hour Beef Stew
Source of Recipe
Carolinacooker from TOH
Recipe Introduction
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.
List of Ingredients
2 pounds beef stew meat or your favorite cut of beef, cubed
6 carrots, scraped and 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
¼ cup tapioca
2 teaspoons salt
¼ to ½ teaspoon pepper
½ teaspoon garlic powder*
½ teaspoon dried thyme*
½ teaspoon dried marjoram*
½ teaspoon dried oregano*
1 teaspoon sugar
2 15-ounce cans stewed tomatoes
11 ounces V-8 Juice
1 envelope of onion-mushroom soup mix Recipe
Preheat oven to 250ºF.
Combine beef and vegetables in Dutch oven. Mix together tapioca, salt, spices and sugar in 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.
*These spices are optional. You may also add spices of your own choice.
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