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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Ready In:
5hrs 20mins
Ingredients:
15
Serves:
6
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ingredients

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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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Reviews

  1. 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!
     
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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.
 
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