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5-Hour Stew
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- #92208
The trick to this never-fail stew is that it is slowly cooked in a sealed Dutch oven. By sealing the lid on, moisture is trapped inside and the beef doesn't dry out.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 pounds beef stew meat, cubed
3 tablespoons tapioca
3 potatoes, peeled and cubed or sliced
6 carrots, peeled and cut in 2-inch pieces
1 cup diced celery
1 tablespoon sugar
1 teaspoon salt
black pepper, to taste
1 cup V-8 or tomato juice
2 cans (8 ounce size) tomato sauce
directions
Preheat the oven to 275 degrees F.
Place the meat in the bottom of a Dutch oven or roaster pan with lid. Sprinkle the meat with the tapioca. Place the potatoes, carrots, and celery over the top of the meat. Season everything with the sugar, salt, and pepper. Gently pour the tomato juice and tomato sauce over the top.
Seal the pan with foil then place the lid on. Place the pan in the oven and cook for 5 hours at 275 degrees F. Do not open the lid during the cooking time.
nutrition data
398 calories, 11 grams fat, 33 grams carbohydrates, 42 grams protein per serving.
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reviews & comments
December 4, 2014
I browned the beef first because that's what I always do. Then followed the directions. Very flavorful and the meat was incredibly tender. Hardest part was not peeking during the cooking time because it smelled great!