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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Now that the weather is getting cooler, this is a must on our dinner table. The best stew I've ever had, and not alot of fuss to making it. If you like to bake bread, I made bread bowls for this the other day......the stew, fantastic gravy, and bread.........wonderful!!!!! Ingredients:
2 tablespoons vegetable oil |
2 lbs beef stew meat, cut into 1 inch chunks |
1 1/4 cups celery, sliced |
1/2 lb carrot, cut into 1 inch chunks |
2 onions, quartered |
1 1/2 cups tomato juice, i use v8 spicy hot |
3 tablespoons cornstarch |
1/2 cup red wine |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon basil, dried |
1/4 teaspoon ground pepper |
4 medium potatoes, peeled and cut into 1 inch cubes |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add beef.
2. Cook, stirring frequently, until browned on all sides.
3. Preheat oven to 300 degrees.
4. In a large baking dish, place beef, celery, carrots, and onions.
5. Combine tomato juice and cornstarch. Mix all ingredients well.
6. Add to baking dish.
7. Add wine, sugar, salt, basil and pepper.
8. Cover, and bake 1 1/2 hours. I usually stir this up every 15 minutes or so until the potatoes are added. It really gets a thick gravy going.
9. Add potatoes.
10. Cover again, bake an additional 30-40 minutes longer or until meat and vegetables are tender.
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