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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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My mother-in-law got this recipe from a community school cookbook. It's so simple and all of my frinds make it now. Once you taste it you'll be sharing it with all of your friends. Ingredients:
2 lbs beef stew meat, cut in 1 1/2 inch chunks |
2 medium onions, quartered |
3 stalks celery, cut in large chunks |
4 carrots, cut in 1 1/2 inch pieces |
2 large potatoes, cut in 1 1/2 inch pieces |
1 cup tomato juice (v-8 recomended) |
1/4 cup tapioca |
1 tablespoon sugar |
1 tablespoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried basil |
1/2 cup dry red wine (burgundy recommended, or omit wine and use 1 cup water) |
1/2 cup water |
Directions:
1. Preheat oven to 300°F
2. Mix together all ingredients, except potatoes, in a large Dutch oven casserole; cover and cook for 3 hours.
3. Add potatoes and cook for additional 1 hour.
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