Slow-Cooked Beef Stew
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.
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INGREDIENTS
Nutrition- 2 1⁄2lbs lean stewing beef, cut into 1-1/2 inch pieces
- 12ounces baby carrots
- 3
- 2medium turnips, peeled and cut into 3/4 inch pieces (I sometimes use sweet potatoes instead of turnips)
- 4
- 3
- 1teaspoon celery seed
- 1teaspoon dried thyme
- 2teaspoons salt
- 2teaspoons fresh ground black pepper
- 2 1⁄2cups V8 vegetable juice (spicy V-8 is good, too)
- 1⁄2cup dry red wine
- 1tablespoon Dijon mustard
- 2tablespoons light brown sugar
- 3 1⁄2tablespoons tapioca
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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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