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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This stew is sure to warm up your family on even the coolest winter days. It is very hearty and goes well with a slice of homemade bread.Virginia Brown, Hudson, Florida Ingredients:
2 pounds beef stew meat |
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces |
2 medium onions, cut into wedges |
8 medium carrots, cut into 1-inch pieces |
4 to 5 celery ribs, cut into 1-inch pieces |
1 can (4 ounces) sliced mushrooms, drained |
1/3 cup quick-cooking tapioca |
1-1/2 teaspoons salt |
1 beef bouillon cube |
1 teaspoon sugar |
2 bay leaves |
1-1/2 teaspoons dried thyme |
3 cups tomato juice |
Directions:
1. In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving. Yield: 6-8 servings.
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