Beef Stew

Origin

Credit

United States

Bonnie Fox

Ingredients

    • 3 lb beef stew meat, cut into bite-size pieces
    • 2 cups potatoes, sliced
    • 2 cups carrots, sliced
    • 2 cups onions, sliced
    • 2 cups celery, sliced
    • 2 tsp salt
    • ½ tsp pepper
    • 2 tsp sugar
    • 5 T minute tapioca
    • 3 cups V8 juice
    • ¾ cup red wine

To Prepare

    1. In a large Pyrex dish, layer the beef, potatoes, carrots, onions, and celery
    2. Mix salt, pepper, sugar, and tapioca, then sprinkle over meat and vegetables
    3. Add V8 and red wine (without mixing)
    4. Cover and bake at 300 degrees for 1 hour
    5. Stir and then continue baking for another 3-4 hours

Variations

    1. Instead of red wine, you can use ½ cup grape juice, 1 T strong tea, and 1 T rice vinegar