Five Hour Beef Stew
Source of Recipe
Carolinacooker from TOH
Recipe Introduction
This is a wonderful classic beef stew, fabulous on a cold day. Don�t use additional liquid, even though you think you should! Also, this can be done in a crockpot, but it took 8 hours or more. My only adjustment to the original recipe is I added an envelope of dry soup mix.
List of Ingredients
2 pounds beef stew meat or your favorite cut of beef, cubed
6 carrots, scraped and cut or a small bag of baby carrots
4 medium potatoes, pared and cut into desired size pieces
5 celery stalks, sliced diagonally
1 green, red, or yellow pepper (or a mixture), cut into 1 inch pieces (optional)
1 large onion, chopped
� cup tapioca
2 teaspoons salt
� to � teaspoon pepper
� teaspoon garlic powder*
� teaspoon dried thyme*
� teaspoon dried marjoram*
� teaspoon dried oregano*
1 teaspoon sugar
2 15-ounce cans stewed tomatoes
11 ounces V-8 Juice
1 envelope of onion-mushroom soup mix Recipe
Preheat oven to 250�F.
Combine beef and vegetables in Dutch oven. Mix together tapioca, salt, spices and sugar in small bowl and sprinkle over meat mixture. Add tomatoes and V-8 and stir to mix. Cover tightly and bake in preheated oven for 5 hours. Don�t peek while it�s cooking! Have Tabasco Sauce on the table for those who want to add a bit of �zing� to their portion.
*These spices are optional. You may also add spices of your own choice.
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