Recipe of the Week: French Oven Beef Stew
Posted from Grandma Lucy on February 04, 2021 | Recipe
Frigid Wisconsin temperatures call for a cut of beef to be cooked low and slow until meltingly tender and succulent. And the best cuts? Look for our farmers' chuck roasts, rump roasts, or briskets. Some of our farmers even sell already cubed 'beef stew meat', ready for your slow-cooker.
Pot roast and stew recipes abound on the internet, but we have found no match for this familial recipe that is literally from Grandma! Enjoy this stew with crusty bread and a fresh side salad.
- 2 lbs beef stew meat, cut in 1 1/2" cubes
- 2 medium onions, cut in eighths
- 3 stalks celery, chopped
- 4 medium to large carrots, cut into 1 1/2" batons
- 1 1/2 cups tomato juice
- 1/3 cup tapioca (we've used both pearls or powder)
- 1 tbs sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 2 medium potatoes, cut in large cubes
- Combine beef and all vegetables except potatoes in a 2 1/2 quart casserole.
- Combine tomato juice, tapioca, sugar, salt, pepper, and basil and pour over meat and vegetables.
- Cover and bake at 300 degrees about 2 1/2 hours. Stir occasionally!
- Add potatoes and cook 45 min to 1 hr longer.
- Serve with a fresh side salad and crusty bread.