Prep 20 mins
Cook 5 hrs
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.
- 1133.98 g lean stewing beef, cut into 1-1/2 inch pieces
- 340.19 g 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
- 4.92 ml celery seed
- 4.92 ml dried thyme
- 9.85 ml salt
- 9.85 ml fresh ground black pepper
- 591.47 ml V8 vegetable juice (spicy V-8 is good, too)
- 118.29 ml dry red wine
- 14.79 ml Dijon mustard
- 29.58 ml light brown sugar
- 51.76 ml tapioca
- 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.
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!