Soups, Stews, & Chowders
5-Hour Stew
By Yankee Magazine|Jun 10 2003|
Yield
6-8 servings
Ingredients
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
Instructions
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 is a receipe very similar too my grandmother’s, only I use tomatoe juice.
This stew is absolutely delicious…and so easy to make.
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!
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!
I have been making this for years, and my mother made it before me. I add red wine along with the V-8 Juice.