Recipe by Roxygirl in Colorado
My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.
Top Review by ladyfingers
This recipe really deserves five stars, but my family just refuses to appreciate sweet flavored meat recipes (like Greek/German). If yours does, then this is for you! Easy to assemble, wonderfully aromatic and visually appealing. The sweet flavor complements the pepper's spice, but be aware this is also very pronounced--could also be easily adjusted too. Thanks, Roxygirl!
- 2 1⁄2 lbs lean stewing beef, cut into 1-1/2 inch pieces
- 12 ounces baby carrots
- 3 large potatoes, peeled and cut into 1 inch cubes
- 2 medium turnips, peeled and cut into 3/4 inch pieces (I sometimes use sweet potatoes instead of turnips)
- 4 small onions, peeled and quartered (about 2 inches in diameter)
- 3 garlic cloves, minced
- 1 teaspoon celery seed
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 2 1⁄2 cups V8 vegetable juice (spicy V-8 is good, too)
- 1⁄2 cup dry red wine
- 1 tablespoon Dijon mustard
- 2 tablespoons light brown sugar
- 3 1⁄2 tablespoons tapioca
Directions See How It's Made
- Preheat the oven to 275 degrees.
- 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 whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
- Add this mixture to the meat and vegetables and stir to blend.
- Transfer the stew to a dutch oven or large casserole.
- Cover lightly and cook 5 hours without peeking or disturbing.
- Makes 6 servings.