Oven-Baked Beef Stew

By Addie

“On busy days, Grandma counted on easy recipes like this to feed her family.”

Ingredients

• 3 pounds boneless chuck roast, cut into bite-size pieces
• 3 large potatoes, peeled, cut into quarters
• 12 small boiling onions
• 6 large carrots, cut into 1-inch pieces
• 6 celery stalks, cut into 1-inch pieces
• 2 teaspoons salt
• 2 teaspoons granulated sugar
• 1/4 teaspoon black pepper
• 2 cups vegetable juice cocktail, divided
• 1 1/2 tablespoons cornstarch

Preparation

Step 1

Preheat the oven to 275ºF.

Combine beef, potatoes, onions, carrots, celery, salt, granulated sugar and black pepper in a large ovenproof skillet and mix well.

Pour 12/3 cups vegetable juice cocktail evenly over the beef mixture.

Combine remaining vegetable juice cocktail and cornstarch in a small bowl and mix well. Stir into the beef mixture.

Bake, tightly covered, for 4 hours, leaving the oven door closed for the entire baking time.
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Grandma's Secret Tips!

Grandma liked the flavor of parsnips, so she sometimes used 3 carrots and 3 parsnips in her stew. When she wanted to save a little money (and vary the flavor of the stew), she used 2 turnips in place of 3 of the carrots. She loved the way turnips become soft and sweet after cooking with beef.