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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
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I came across this recipe in the Best of the Best from Wisconsin Cookbook . I always look forward to Fall because I start craving soups and stews. Hope you enjoy!!! Ingredients:
2 cups tomato juice |
2 tablespoons sugar (i've used splenda also) |
3 tablespoons tapioca |
2 teaspoons salt |
1 pound beef stew meat (i usually trim and cut pieces into bite size) |
1 small sweet onion, diced |
4 carrots, sliced (or small package of baby carrots) |
1/2 stalk celery, chopped |
4 potatoes, cubed |
Directions:
1. First, in the recipe it says to use a large cake pan or a roaster. You get better results using a deep pot or your dutch oven in making this recipe.
2. In a seperate bowl, combine tomato juice, sugar, tapioca & salt.
3. Get out your dutch oven or your favorite deep pot.
4. Combine your meat (do not brown) and vegetables in the pot.
5. Pour the tomato mixture over the meat.
6. You don't have to stir it up, I just did a quick toss.
7. Seal with aluminum foil.
8. Bake at 250 degrees for 4 hours.
9. Doubling the recipe takes the same amount of time, tripling I kept it in oven another 20-25 minutes. Just check it.
10. Serve with a fruit salad and your favorite rolls. Enjoy.
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