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Slow Cooked Beef Stew Recipe

by CookEatShare Cookbook

Ingredients

2 1/2 lbs. stew meat cut into 1 inch cubes 1 pound carrots, 1/2 inch slices 4 lg. potatoes, cubed 2 lg. onions, minced 3 cloves garlic, chopped 1 stalk celery, sliced 1 teaspoon dry thyme 2 teaspoon salt

2 teaspoon black pepper 1 tbsp. mustard 2 teaspoon brown sugar 1/2 c. dry red wine 3 1/2 tbsp. tapioca 2 1/2 c. V-8 juice (warm and spicy) 1 quart. tomatoes

Directions

1. Preheat oven to 275 degrees. In large bowl mix meat with vegetables. Season with garlic, thyme, salt and pepper. In small bowl, whisk V-8 juice, wine, mustard, brown sugar and tapioca making sure sugar and tapioca is dissolved.
2. Pour over vegetables and meat. Stir well to blend. Add in tomatoes. Transfer stew to a Dutch oven or possibly large casserole with lid. Cook 5 hrs without peeking or possibly disturbing. Makes 6 to 8 servings.

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