Baked Beef Stew

Edna Helfy / Aunt Barb / Aunt Mary

Ingredients

• 4 pounds stew meat, cubed
• 2 large onions, sliced
• 2 large stalks celery, sliced
• 4 large carrots, 1" chunks
• 2 green pepper, diced
• 10 oz red wine
• 2 teaspoons salt
• 1/2 teaspoon garlic salt
• 2 tablespoons sugar
• 1/4 cup Minute Tapioca
• 1 cup V-8® vegetable juice

Instructions

Put meat and vegetables into a Dutch oven or roaster (can also use a slow cooker). Combine the V-8, wine, salt, garlic salt, pepper, sugar, and tapioca and pour over meat and vegetables. Mix slightly. Cover and bake at 250° for 4 hours. Uncover and ADD 4 or 5 potatoes quartered. Continue baking another hour.

Raise oven temperature to 300° when potatoes are added.

This is a great dish to come home to. I like to throw it together before I leave for work (prepare the veggies the night before and put them in bags) then I just dump everything out into my crock-pot or a wonderful meal. This is really good and maybe add sour bread for a wonderful meal. This is really good warmed up the next day too.