Slow-cooked Beef Stew

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs lean stewing beef, cut into 1-1/2 inch pieces
• 12 ounces baby carrots
• 3 large potatoes, peeled and cut into 1 inch cubes
• 2 medium turnips, peeled and cut into 3/4 inch pieces (i sometimes use sweet potatoes instead of turnips)
• 4 small onions, peeled and quartered (about 2 inches in diameter)
• 3 garlic cloves, minced
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 2 1/2 cups v8 vegetable juice (spicy v-8 is good, too)
• 1/2 cup dry red wine
• 1 tablespoon dijon mustard
• 2 tablespoons light brown sugar
• 3 1/2 tablespoons tapioca

Recipe

• 1 preheat the oven to 275 degrees.
• 2 in a large mixing bowl combine the beef with all the vegetables.
• 3 season with the garlic, celery seeds, thyme, salt, and pepper.
• 4 in a small bowl whisk together the v-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
• 5 add this mixture to the meat and vegetables and stir to blend.
• 6 transfer the stew to a dutch oven or large casserole.
• 7 cover lightly and cook 5 hours without peeking or disturbing.
• 8 makes 6 servings.