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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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I call this a friendly oven stew for two reasons - a friend where I used to work gave me the recipe, and it's cook friendly - you can add whatever and how much of any vegetable you want to the basic mix. Keep in mind if you add a large amount of extra veggies, you may need to increase the amount of tomato juice & tapioca. (I suggest 1/2 cup juice and 1/2 tablespoon tapioca per 1 cup veggies). I have also used V-8 successfully for a spicier taste. Remember - NO PEEKING! Ingredients:
2 lbs stewing beef, cubed |
1 cup celery, coarsely chopped |
1 cup onion, coarsely chopped |
1 cup potato, coarsely chopped |
1 cup carrot, coarsely chopped |
2 cups tomato juice |
2 tablespoons minute tapioca |
salt and pepper |
Directions:
1. Preheat oven to 325*. Spray a casserole dish with cooking spray (for ease of cleaning up). Put the meat in the bottom of the casserole.
2. Add the chopped vegetables. Now is the time to add any & how much of any vegetable you want (I like rutabaga - but no more than 1 cup as it's a stronger-flavoured veg).
3. Sprinkle with tapioca, salt and pepper.
4. Pour in tomato juice & cover tightly with foil before placing casserole lid on.
5. Bake 325* for at least 3 1/2 hours (I've gone to 4 hours successfully).
6. Remember not to peek during cooking time (until the end of course!).
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