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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I found this recipe years ago (don't remember where) and it's my favorite beef stew recipe. I use low sodium tomato juice because otherwise it's just too salty. Ingredients:
2 1/2 lbs boneless beef roast |
10 ounces peas and pearl onions, frozen |
4 carrots, quartered |
4 -5 potatoes, chunked |
6 ounces mushrooms, trimmed |
3 large celery ribs |
1 1/2 cups low-sodium tomato juice |
1/4 cup quick-cooking tapioca |
1 tablespoon sugar |
2 teaspoons salt |
2 small bay leaves |
1 teaspoon dried basil |
1/4 teaspoon pepper |
Directions:
1. Heat oven to 300°.
2. Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
3. Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
4. Add peas and onions 1 hour before stew is done.
5. Discard bay leaves before stirring.
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