Oven Beef Stew

This beef stew has several vegetables, including parsnips, potatoes, celery & carrots, and uses tapioca to thicken the tomato-beef juices.

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Ingredients:

• 2 lbs beef stew meat, cut in cubes
• 1 medium onion, chopped
• 2 stalks celery, sliced diagonally
• 6-8 carrots, cut in chunks
• 2 parsnips, peeled and cut in chunks
• 1 tsp salt
• Ground black pepper to taste
• 1 tbsp sugar
• 2 tbsp Minute tapioca
• 3/4 cup tomato juice
• 4 medium potatoes, cut in chunks

Method

Put beef in 9x13 baking dish or pan. Add onion, carrots, celery, parsnips, salt, pepper, sugar and tapioca. Add tomato juice. Cover pan with sheet of heavy aluminum foil, sealing edges tightly. Bake in 250 degree oven for 4 hours. One hour before serving, add potatoes chunks. Reseal and bake for remaining time.

Notes: If left a bit longer than 4 hours, that is all right. Keep sealed, don't peek until potatoes are added, then reseal for total cooking time.

Number of servings: 5-6

Submitted By: harveyjeanlarson
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