5-Hour Stew
Soups, Stews, Chowders Recipes
Yield: 6-8 servings
- 2 pounds stew beef
- 1 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
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 in our feedback form.
Reviews by Readers
This is a receipe very similar too my grandmother's, only I use tomatoe juice. – Reviewed by karen hayward
This stew is absolutely delicious...and so easy to make. – Reviewed by Kathleen B. Peters
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! – Anonymous Review
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! – Reviewed by Susan Mainville
I have been making this for years, and my mother made it before me. I add red wine along with the V-8 Juice. – Reviewed by VILIS AUNS
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