5-Hour Stew
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Yield: 6-8 servings
Ingredients:
2 pounds stew beef1 onion, chopped medium
6 carrots, cut into 1/2-inch thick slices
3 tablespoons tapioca
4 to 5 potatoes, cut into 1/2-inch cubes
1 tablespoon sugar
5 stalks celery, cut into 1/2-inch thick slices
salt and pepper to taste
1 green pepper, chopped medium
1 12-ounce can V-8 juice
Instructions:
Place ingredients in layers in a Dutch oven. Do not stir. Cover and bake at 250 degrees for 5 hours. Do not lift lid during baking.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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This is a receipe very similar too my grandmother’s, only I use tomatoe juice.
This stew is absolutely delicious…and so easy to make.
It really turned out very well, but a little too bland; flavorless. I guess I didn’t spice it up enough! Don’t let that discourage you, though! It was delicious and so easy to make!
I browned my stewing meat for about 15 minutes with seasoned flour, THAN it turned out to be the best stew I ever tasted. This is my favorite!
I have been making this for years, and my mother made it before me. I add red wine along with the V-8 Juice.