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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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Great for cold afternoons. Save this one for the fall. Toss this together at lunch and walk in to a mouth watering supper all ready at 5pm. Feeds a least 10! Ingredients:
2 lbs rump roast, cubed (can use a cheaper like chuck if you choose) |
1 large onion |
8 medium potatoes |
1 (16 ounce) bag of fresh baby carrots |
3 celery ribs |
1/2 lb fresh mushrooms |
1 teaspoon salt |
1 teaspoon pepper |
6 tablespoons plain tapioca |
3 cups v 8 vegetable juice (i prefer to use the whole can) |
1 cup red burgundy wine |
thyme |
bay leaf |
Directions:
1. **Options-Try adding a can of stewed tomatoes or my favorite, quarter fresh tomatoes into the mix.
2. Try adding some fresh green peas for a traditional stew.
3. Preheat oven to 350°F.
4. Spray large roaster (and I do mean large) and layer ingredients in the order listed above.
5. Reduce oven temperature to 250°F; cover and bake for no less than 4 hours and no more than 7 hours.
6. If you plan to cook for the entire time, I'd use more liquid.
7. I've found that around 5 hours is the perfect consistency for our family.
8. ENJOY!
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