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!!!