5 1/2-Hour Beef Stew

Submitted by United Church of God on Wed, 2011-04-27 15:57
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Description

A thick and hearty stuff, packed full of meat and vegetables.

Summary

Yield
Servings
Source

Carolyn Raines, Gloria Williamson

Prep time6 hours

Ingredients

2Poundstew meat (beef or venison)
1Cupcelery (chopped, about 3 stalks)
1Cuponion (chopped)
1Cupcarrots (chopped)
5 potatoes (cubed)
5Tablespoonminute tapioca
1Teaspoonsalt
1⁄2Teaspoongarlic powder
1Teaspoonsugar
2Teaspoonworcestershire sauce
1CanV8 juice (1.5 quarts)

Instructions

Mix all ingredients in a large Dutch oven and stir. Place in preheated 250º oven (must have lid on) for 5 ½ hours. No peeking! Prepare on Friday. Heat up Sabbath morning and place in warmed Crock-Pot. Leave on low during services.

Notes

Variation – For traditional stew omit celery, tapioca, Worcestershire sauce and V8 juice. Add 1 cup cooked pinto beans and 5 large mushrooms. Brown stew meat in 1 tablespoon oil, cook all ingredients together for 2 hours. When tender, whisk 1 cup water with 1/3 cup flour, add to stew and simmer until it thickens.

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