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Monday, January 28

Oven Beef Stew


INGREDIENTS:

  • 2 1/2 pounds lean beef stew beef, cut into 1 to 1 1/2-inch cubes
  • 4 to 5 medium carrots, sliced
  • 3 large potatoes, peeled and cut into cubes
  • 2 medium turnips or 1 small rutabaga, peeled and cut into cubes
  • 4 small onions, peeled and quartered
  • 3 cloves garlic, minced
  • 1 teaspoon celery seeds
  • 1 teaspoon dried leaf thyme
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 cups V-8 juice (12 ounces)
  • 1 cup beef broth
  • 1/4 cup dry red wine
  • 1 tablespoon spicy or Dijon mustard
  • 2 tablespoons light brown sugar
  • 3 tablespoons plus 2 teaspoons quick-cooking tapioca

PREPARATION:

Preheat oven to 275°. In a large mixing bowl combine the beef with all the vegetables. Season with the garlic, celery seeds, thyme, salt and pepper. In a small bowl combine the V-8 juice, beef broth, wine, mustard, brown sugar, and tapioca, stirring until blended and tapioca and brown sugar are dissolved.

Add this mixture to the meat and vegetables; stir well to blend. Transfer the stew to an oven-safe Dutch oven or large casserole. Cover and cook 5 hours without disturbing. Serve hot or refrigerate overnight and reheat the next day. Makes 6 servings. I put some whole canned tomatoes in the blender for the V-8 and a little extra beef broth instead of the red wine. I have made this three or four times and haven't used turnips or rutabaga - but I have used those great red potatoes so I don't have to peel!!!

2 comments:

Dad Corn said...

Mom, I like your format on this one. Very sharp with left margin and bullets.

Rachel said...

I had this for lunch two days in a row, and you will NOT hear me complain!