Slow-Cooked Beef Stew
- Ready In:
- 5hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.